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Grilled Beef Salad

Grilled Beef Salad recipe image
This Indian salad features &# 226;ÂÂ2 tbsp. curry powder, âÂÂ2 c. olive oil-based, Lb. pork tenderloin, Oz. mixed spring greens, Sprigs fresh rosemary. It delivers rich, cheesy flavor, hearty, protein-packed satisfaction. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 1885.8
Dietary: Gluten-free
Description
This Indian salad features &# 226;ÂÂ2 tbsp. curry powder, âÂÂ2 c. olive oil-based, Lb. pork tenderloin, Oz. mixed spring greens, Sprigs fresh rosemary. It delivers rich, cheesy flavor, hearty, protein-packed satisfaction. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • âÂÂ2 tbsp. curry powder
  • âÂÂ2 c. olive oil-based
  • 4 Lb. pork tenderloin
  • 7 Oz. mixed spring greens
  • 8 Sprigs fresh rosemary
  • 8 Spring green onions
  • 1 Pink stalk rhubarb without leaves
  • 1 C. SarVecchio Parmesan cheese, large grated
  • 1 C. roasted pecans (see recipe on page 13)
  • : PREPARE THE VINAIGRETTE.
  • : PREPARE PORK. Place the pork tenderloins in
  • : PREPARE PRODUCE. Wash and dry spring greens,
Directions
  1. 1
    (Use this amount fi rst, more curry if desired.) (or a comparable local, parmesan-style cheese) a bowl with reserved vinaigrette, making sure to
  2. 2
    cover all the meat with the Rosemary and Rhubarb Vinaigrette.
  3. 3
    Marinate for 1 hour in the refrigerator.
  4. 4
    To preheat the grill, set all grill burners on high heat, and close the lid.
  5. 5
    Heat for 10 minutes or until thermometer registers 500-550úF.
  6. 6
    Sear the pork on direct high
  7. 7
    heat for 2-4 minutes per side, then turn
  8. 8
    grill down to medium, and with the lid down,
  9. 9
    grill tenderloin for 5-6 minutes per side or until meat thermometer reads 155úF for âÂÂmediumâ (slightly pink inside for perfectly grilled pork).
  10. 10
    Let the meat cool, and cut into 1âÂÂ2-in.
  11. 11
    medallions.
  12. 12
    Keep refrigerated until ready to assemble salad.
  13. 13
    rosemary sprigs, 6-in.
  14. 14
    stalk of fresh rhubarb, and green onions.
  15. 15
    Zest the rhubarb in long, curly ribbons.
  16. 16
    Cut roots off of onions and
  17. 17
    slice each onion in half the long way from the white bulb on the bottom to green top.
  18. 18
    Set aside.
  19. 19
    Grilled Pork Tenderloin Medallions on Spring Greens with Rosemary and Rhubarb Vinaigrette

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 1885.8kcal
% Daily Value *
Total Fat 103.2g159%
Saturated Fat 24.9g125%
Cholesterol 407.3mg136%
Sodium 1273.6mg54%
Total Carbohydrate 76.7g26%
Dietary Fiber 17.9g72%
Sugars 36.6g
Protein 157.4g315%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, cheese, curry, dry, fresh, grated, green, greens, grilled, grilling, indian, large, leaves, mixed, oilbased, olive, onions, page, parmesan, pecans
Read it online: https://www.chefs-mate.com/recipe/grilled-beef-salad-12/