Serve with: Tomato-Garlic Bread (see recipe below).

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Name: Grilled Pork with Pasta Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 1 lb pork tenderloins 2 lb total; 1/2 cup light Caesar salad dressing; 1/2 box (8oz) radiatore pasta or your favorite short-shape pasta; 1 can (15.5 oz) chickpeas reduced sodium; 1 can (14oz) Artichoke hearts drained, quartered; 1 pint cherry tomatoes cut in half; 1 medium cucumber cut in half moons; 1/4 cup olives pitted (optional); 1/4 cup light mayo; 4 slices (thick) Italian bread; 2 tablespoons olive oil; 2 clove garlic; 2 fresh Tomatoes; grated parmesan cheese

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INGREDIENTS

2 1 lb pork tenderloins ; 2 lb total
1/2 cup light Caesar salad dressing
1/2 box (8oz) radiatore pasta ; or your favorite short-shape pasta
1 can (15.5 oz) chickpeas ; reduced sodium
1 can (14oz) Artichoke hearts ; drained, quartered
1 pint cherry tomatoes ; cut in half
1 medium cucumber ; cut in half moons
1/4 cup olives ; pitted (optional)
1/4 cup light mayo
TOMATO-GARLIC BREAD
4 slices (thick) Italian bread
2 tablespoons olive oil
2 clove garlic
2 fresh Tomatoes
grated parmesan cheese

Servings

INSTRUCTIONS

* Heat grill to medium-high. Bring a large pot of lightly salted water to boiling. Split tenderloins lengthwise almost all the way through and flatten like a book.

* Place in a glass dish and add 1/4 cup Caesar dressing, turning to coat.

* Cook pasta in boiling water per package directions. Drain and rinse. Meanwhile, grill pork, covered, for 4 minutes per side, turning once. Transfer to a cutting board and let rest 5 minutes.

* Combine pasta, chickpeas, artichoke hearts, tomatoes, cucumber and, if desired, olives. Blend remaining 1/4 cup dressing and mayo. Toss with pasta mixture. Slice pork; serve with pasta salad.

FOR TOMATO-GARLIC BREAD

Brush 4 thick slices Italian bread with 2T olive oil. Brill bread, oiled side down, on grill after removing pork, for 2 mins. Cool slightly. Rub oiled side of each slice with half clove garlic. Top with a thick slice of fresh tomato and sprinkle with sea salt. Grate parmesan cheese on top and return to grill long enough to melt cheese.

NOTES

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Grilled Pork with Pasta Salad

2 1 lb pork tenderloins 2 lb total
1/2 cup light Caesar salad dressing
1/2 box (8oz) radiatore pasta or your favorite short-shape pasta
1 can (15.5 oz) chickpeas reduced sodium
1 can (14oz) Artichoke hearts drained, quartered
1 pint cherry tomatoes cut in half
1 medium cucumber cut in half moons
1/4 cup olives pitted (optional)
1/4 cup light mayo
 TOMATO-GARLIC BREAD
4 slices (thick) Italian bread
2 tablespoons olive oil
2 clove garlic
2 fresh Tomatoes
 grated parmesan cheese

* Heat grill to medium-high.  Bring a large pot of lightly salted water to boiling.  Split tenderloins lengthwise almost all the way through and flatten like a book.
* Place in a glass dish and add 1/4 cup Caesar dressing, turning to coat.
* Cook pasta in boiling water per package directions.  Drain and rinse.  Meanwhile, grill pork, covered, for 4 minutes per side, turning once.  Transfer to a cutting board and let rest 5 minutes.
* Combine pasta, chickpeas, artichoke hearts, tomatoes, cucumber and, if desired, olives.  Blend remaining 1/4 cup dressing and mayo.  Toss with pasta mixture.  Slice pork; serve with pasta salad.
FOR TOMATO-GARLIC BREAD
Brush 4 thick slices Italian bread with 2T olive oil.  Brill bread, oiled side down, on grill after removing pork, for 2 mins.  Cool slightly.  Rub oiled side of each slice with half clove garlic.  Top with a thick slice of fresh tomato and sprinkle with sea salt.  Grate parmesan cheese on top and return to grill long enough to melt cheese.

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Nutrition

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Serving Size: 1 Serving (821g)
Recipe Makes: 4 Servings

Calories: 1014
Calories from Fat: 328 (32%)

Amt Per Serving		% DV

	Total Fat 36.5g	49 %
	Saturated Fat 6.4g	32 %
	Monounsaturated Fat 6.2g
	Polyunsanturated Fat 3.9g
Cholesterol 153.5mg		47 %
Sodium 1885mg		65 %
Potassium 1810.3mg		48 %
Total Carbohydrate 109.2g		32 %
	Dietary Fiber 18.1g	72 %
	Sugars, other 91.1g
Protein 65.1g		93 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1014

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