Sicilian Pork and Potato SaladPork
1 pork tenderloin (about 1 pound)
1/2 cup italian salad dressing
1/2 teaspoon italian seasoning
1 pound new potatoes (about 3/4-inch diameter)
3/4 teaspoon salt
3 tablespoons capers (drained)
1/2 red onion (thinly sliced)
1 tablespoon fresh oregano leaves
1 teaspoon dried oregano
1/4 cup extra-virgin olive oil
2 teaspoons balsamic vinegar
freshly ground black pepper (to taste)
1/2 cup flat leaf parsley (flat, roughly chopped)
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1Place tenderloin in self-sealing bag; add Italian dressing and seasoning, seal bag and refrigerate 8 hours or overnight.
2Scrub potatoes and place them in a large saucepan with water to cover. Bring to a boil and cook 6-8 minutes, or until tender. Drain potatoes and cut in half; toss gently with salt, capers, onion, oregano, oil, vinegar and black pepper; arrange on serving platter. Let stand at room temperature while preparing pork.
3Prepare medium-hot banked fire in covered kettle-style grill. Remove pork from marinade, discarding marinade, and grill over indirect heat for 20 minutes, until internal temperature reads 145 degrees F. Let rest for 5 minutes; then slice tenderloin and arrange on top of potato salad; garnish with parsley.
4The marinated and grilled pork tenderloin turns this simple Mediterranean potato salad into dinner. To roast tenderloin, place in shallow pan in a 450 degrees F. oven for 20 minutes. Serve with sliced oranges and toasted Italian bread to complete the meal.
PER SERVING *
|Calories450Calories from Fat240|
|% DAILY VALUE*|
|Calories from Fat240|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.