Balsamic-Glazed Pork Tenderloin Caprese Salad
One Swift Premium® Pork Tenderloin (1 1/4 to 1 1/2 pounds)
1/3 cup aged balsamic vinegar
1/4 cup plus 2 teaspoons olive oil
1 tablespoon honey
Coarse sea salt and black pepper
2 medium heirloom tomatoes
1 8-ounce ball of fresh buffalo or cows milk mozzarella cheese
6 to 7 cups loosely packed salad greens
1/3 cup loosely packed chopped fresh basil leaves
Combine balsamic vinegar, 1/4 cup oil, and honey; set aside.
Preheat gas grill to medium for direct grilling. Pat tenderloin dry with paper towels; rub with remaining 2 teaspoons oil. Lightly season with salt and pepper.
Grill tenderloin, uncovered, about 20 minutes or until instant-read thermometer inserted near center reads 145°F, turning occasionally during grilling. Brush with 2 tablespoons balsamic-honey mixture during the last 5 minutes of grilling.
Transfer tenderloin to cutting board; let cool for 15 minutes.
For salads, cut pork, tomatoes, and mozzarella into 1/4-inch-thick slices. Divide greens on 4 dinner plates. Alternately arrange pork, tomato, and mozzarella slices on top of greens, overlapping slightly. Drizzle remaining balsamic-honey mixture over salads. Sprinkle with basil, and salt and pepper to taste. Serve immediately.
Recipe Nutrition Overview
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