- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 4
Directions
Step 1
Pat dry the pork tenderloin. Trim off silver skin. Butterfly the tenderloin by making a deep cut along the length of it, leaving a 1/2 in. (1 cm) thickness connected along the middle so the tenderloin can open like a book. Press to flatten the meat to an even ½ in. (1 cm) thickness. Rub all sides with 3 tbsp (45 mL) marinade and 1 tbsp (15 mL) olive oil (this can be done the day before, covered and chilled).
Step 2
Prepare the rest of the ingredients for grilling and plating: Slice halloumi into 4 pieces. Place in a bowl with the trimmed green beans and toss with the remainder of the marinade and olive oil, plus a pinch of salt and pepper. Remove and set aside the cheese pieces. Pour the green beans onto a double-layer of foil, seal into a pouch. Slice lemon in half; set aside half for juicing and cut other half into 4 wedges for garnish. Finely chop chives.
Step 3
Grill pork tenderloin on medium-high heat, turning occasionally, until it reaches an internal temperature of 71°C (160°F), approx. 10 to 12 min. Transfer to plate to rest.
Step 4
Meanwhile, grill the pouch of green beans 8 to 10 min., turning occasionally, until the beans are tender-crisp. Place the halloumi pieces directly on the grill 2 to 3 min. per side, until marked and slightly softened. Carefully open the pouch of green beans. Plate alongside the halloumi, squeezing lemon juice over top of both. Slice the pork tenderloin; lightly season and plate. Garnish all with chives and lemon wedges to serve.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 340
- Fat:
- 18 g
- Saturated Fat:
- 9 g
- Carbs:
- 10 g
- Fibre:
- 3 g
- Sugar:
- 5 g
- Cholesterol:
- 110 mg
- Protein:
- 37 g
- Sodium:
- 870 mg
