Lemon Thyme Grilled Pork Salad
This simple salad has fresh greens and crisp vegetables topped with tender hot pork medallions.
INGREDIENTS | SERVES 4
- 1 (1½ pound) marinated lemon garlic pork loin fillet
- 2 tablespoons olive oil
- 1 teaspoon dried thyme leaves
- 3 tablespoons lemon juice
- 1 clove garlic, minced
- ⅓ cup extra-virgin olive oil
- 2 tablespoons Dijon mustard
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- 2 cups grape tomatoes
- 4 cups baby spinach leaves
- 1 tablespoon fresh thyme leaves
- 1 green bell pepper, chopped
Cut pork into 1″ medallions and brush with olive oil. Sprinkle with thyme leaves and set aside.
In small bowl, combine lemon juice, garlic, extra-virgin olive oil, mustard, salt, and pepper and mix well with whisk.
In large bowl combine tomatoes, spinach, fresh thyme, and bell pepper; toss.
Spray grill rack with nonstick cooking spray and preheat grill to medium. Place pork medallions, cut-side down, on the grill, and cook, turning once, until done, about 9 to 11 minutes.
Drizzle lemon juice mixture over spinach mixture and top with hot grilled pork medallions. Serve immediately.
Olive oil comes in several varieties. For regular cooking and sautéing, regular olive oil is fine. When you're making a salad dressing or brushing bread with oil to grill, use extra-virgin olive oil for the most flavor. It's made from the first pressing of olives with less acidity.