Grilled Pork Tenderloins with Bell Pepper and Feta Salad | RICARDO
This easy recipe is ideal for weeknight dinners. Serve the pork tenderloin with arugula and coat it with orange vinaigrette.
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Cooking tools:
- Grill
- Tongs
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Serving platter
- Plate
Ingredients
- 1 orange, zest finely grated and juiced
- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 ml) white wine vinegar
- 1 tbsp oregano leaves, finely chopped, plus more for serving
- 1 garlic clove, finely grated
- 2 red bell peppers, halved and seeded
- 2 pork tenderloins, about 3/4 lb (340 g) each
- 1 cup (120 g) feta cheese, crumbled
- 1/4 cup (45 g) roasted almonds, chopped
- 1/4 cup (45 g) pitted green olives, chopped (optional)
- 2 cups (50 g) arugula
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