Prosciutto Wrapped Pork Tenderloin Salad
Ingredients
- 2 tsp dried thyme
- 2 tsp dried crushed rosemary
- ¾ tsp pepper, divided
- 1 (1½-lb) pork tenderloin
- 1 (3-oz) pkg thinly sliced prosciutto
- 3 Tbsp extra virgin olive oil
- 2 Tbsp apple cider vinegar
- 1 Tbsp maple syrup
- 2 tsp Dijon mustard
- 1 (11-oz) pkg mixed baby greens
- 1 small apple, chopped
- 2 cups strawberries, quartered
- ½ cup blueberries
- ½ cup chopped pecans
Instructions
- Preheat grill to medium-high heat. Combine thyme, rosemary, and ½ tsp pepper. Rub all over pork.
- Wrap prosciutto around pork. Grill 15 to 20 minutes until pork is done, turning occasionally. Let stand 5 minutes before slicing.
- Meanwhile, whisk together oil, vinegar, syrup, mustard, and ¼ tsp pepper in a large bowl; add greens, apple, berries, and nuts. Toss.
- Divide salad among 6 plates; top with pork.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
338
|
338
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 30 | 30 |
| Carb (g) | 16 | 16 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 375 | 375 |
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