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Level
very easy
Prep Time
8 mins
Total Time
40 mins
Serves
4

Ingredients

1
tenderloin from 2-pack Cryovac Fresh Pork Tenderloin
700 to 800 g
1/3 cup
Compliments Herb & Garlic Marinade (bottle), divided
75 mL
2 tbsp
Compliments Olive Oil, divided
30 mL
1 pkg
Tre Stelle Halloumi Cheese
200 g
500 g
green beans, trimmed
1 lb
¼ tsp
each salt and pepper, divided
1 mL
1
lemon
1 pkg
Compliments Chives
20 g

Directions

Step 1

Pat dry the pork tenderloin. Trim off silver skin. Butterfly the tenderloin by making a deep cut along the length of it, leaving a 1/2 in. (1 cm) thickness connected along the middle so the tenderloin can open like a book. Press to flatten the meat to an even ½ in. (1 cm) thickness. Rub all sides with 3 tbsp (45 mL) marinade and 1 tbsp (15 mL) olive oil (this can be done the day before, covered and chilled).

Step 2

Prepare the rest of the ingredients for grilling and plating: Slice halloumi into 4 pieces. Place in a bowl with the trimmed green beans and toss with the remainder of the marinade and olive oil, plus a pinch of salt and pepper. Remove and set aside the cheese pieces. Pour the green beans onto a double-layer of foil, seal into a pouch. Slice lemon in half; set aside half for juicing and cut other half into 4 wedges for garnish. Finely chop chives.

Step 3

Grill pork tenderloin on medium-high heat, turning occasionally, until it reaches an internal temperature of 71°C (160°F), approx. 10 to 12 min. Transfer to plate to rest.

Step 4

Meanwhile, grill the pouch of green beans 8 to 10 min., turning occasionally, until the beans are tender-crisp. Place the halloumi pieces directly on the grill 2 to 3 min. per side, until marked and slightly softened. Carefully open the pouch of green beans. Plate alongside the halloumi, squeezing lemon juice over top of both. Slice the pork tenderloin; lightly season and plate. Garnish all with chives and lemon wedges to serve.

Tip

For perfect cross-hatch grill marks, lay the pork tenderloin at a 45° angle to the grill bars/grate. One-quarter of the way through the cooking time, turn the pork tenderloin to a 90° angle to the grill bars. Halfway through cooking, flip over the tenderloin and repeat the grilling process with the second side.
For a little HEAT try Compliments Piri Piri Marinade!

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe)
Calories:
340
Fat:
18 g
Saturated Fat:
9 g
Carbs:
10 g
Fibre:
3 g
Sugar:
5 g
Cholesterol:
110 mg
Protein:
37 g
Sodium:
870 mg
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