• 1 Smithfield® Fresh Pork Tenderloin,
  • 4 oz. arugula,
  • 2 cloves garlic, minced,
  • 1/4 cup red wine vinegar,
  • 2 honey honey,
  • 1/2 cup olive oil,
  • Salt and pepper,
  • 2 beefsteak tomatoes, diced,
  • 1 cucumber, peeled and diced,
  • 1/2 red onion, sliced,
  • 1/2 cup (2 oz.) shredded Parmesan cheese,
  • 2 cups croutons,
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Grilled Pork Tenderloin Panzanella Salad

MAIN DISH

Grilled Pork Tenderloin Panzanella Salad

1. Heat charcoal or gas grill to medium. Grill tenderloin 18 to 30 minutes until internal temperature reaches 145°F to 160°F, turning occasionally. Let stand 10 minutes before slicing.
2. Whisk together garlic, vinegar and honey in small bowl. Whisk in olive oil; season with salt and pepper to taste.
3. Combine tomatoes, cucumber, red onion and Parmesan in bowl; toss with vinaigrette. Toss in croutons and arugula.
4. To serve, divide salad onto four plates; garnish with sliced pork tenderloin.