Colby garrelts' grilled pork loin with green bean arugula salad
Delight in the flavors of succulent grilled pork loin paired with crisp green beans and peppery arugula in this tantalizing salad.
Ingredients:
- 1 boneless center cut pork loin
- 1/2 cup olive oil
- 1/2 cup apple cider vinegar
- 1/3 cup Dijon mustard
- 1/4 cup honey
- 3 tablespoons prepared horseradish
- 2 tablespoons minced garlic
- 1/2 cup rice wine vinegar
- 1/3 cup olive oil
- 1/4 cup honey
- 1 tablespoon fresh lemon juice
- 340g green beans
- 1/2 to 1 cups baby arugula, loosely packed
- 110g goat cheese
- 60g thinly sliced prosciutto, torn into bite-sized pieces
Instructions:
- Prepare the marination: Place a fresh pork loin in a sealed plastic food storage bag. Combine the remaining ingredients and pour them over the pork loin. Let the pork loin marinate in the refrigerator for 2 hours.
- Preheat the grill to medium heat. Take the pork loin out of the marinade and gently pat it dry. Grill the pork loin for 18 to 20 minutes per pound, or until the internal temperature reads 145°F to 160°F, flipping occasionally. Allow it to rest for 10 minutes before cutting and serving.
- Create the salad dressing: Mix vinegar, olive oil, honey, and lemon juice together; set it aside. Blanch the green beans in salted boiling water for 2 to 3 minutes, until they turn bright green. Transfer them to ice water to halt the cooking process; drain and combine them with arugula and the dressing in a large bowl. Season with salt and pepper.
- Plate the beans on 4 separate dishes; garnish with goat cheese and prosciutto. Slice the pork loin and arrange it on the plates before serving.
Summary:
- Calories: 3003 kcal
- Fat: 227 g
- Protein: 72 g
- Carbs: 182 g
- Potassium: 2009 mg
- Magnesium: 217 mg