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Prep Time
10 mins
Total Time
30 mins
Serves
4

Ingredients

1
(1 lb/500 g) pork tenderloin, cut into 1/4-inch (5-mm) slices
¼ cup
balsamic vinegar, divided
60 mL
¼ cup
olive oil, divided
60 mL
1 tbsp
apricot jam
15 mL
1 tbsp
soy sauce
15 mL
4
cloves garlic, smashed
2 tsp
chopped fresh rosemary
10 mL
½ tsp
salt
2 mL
¼ tsp
pepper
1 mL
4
wooden skewers, soaked
2 cups
baby arugula or other baby greens
500 mL
1
red pepper, julienned or thinly sliced

Method

Step 1
Cut pork tenderloin into ¼-inch (5-mm) slices. Combine 2 tbsp (30 mL) olive oil and 1 tbsp (15 mL) balsamic vinegar for dressing; set aside. In large bowl, mix remaining vinegar and oil; add the apricot jam, soy sauce, garlic, rosemary, salt and pepper and stir to combine. Add pork slices to bowl of jam mixture and turn to coat; cover and set aside. (Can be prepared in advance and marinated in refrigerator up to overnight.)
Step 2
Thread meat onto soaked skewers (discarding marinade). Grill on medium-high heat 2 to 3 min. per side, or just until pork is cooked through.
Step 3
Plate skewers alongside arugula and peppers. Drizzle salad with reserved balsamic mixture to serve.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ of the recipe):
Calories:
260
Fat:
15 g
Saturated Fat:
3 g
Carbs:
8 g
Fibre:
1 g
Sugar:
5 g
Cholesterol:
60 mg
Protein:
23 g
Sodium:
460 mg