Ingredients
4 pork medallions
¼ cup salt-free seasoning blend, mesquite flavor
115g sweet pea shoots or other greens that you like
2 small Roma tomatoes, sliced
1/2 cup mozzarella cheese, diced
2 tablespoons extra-virgin olive oil
2 Tbsp balsamic vinegar
1 dash of salt and pepper
How to make it
Pat each of the pork medallions with the seasoning blend. Grill pork medallions until internal temperature reaches 74°C. Set aside.
In a medium bowl, combine pea shoots, tomatoes, and mozzarella cheese. Whisk together olive oil, balsamic vinegar, salt, and pepper—and drizzle over the greens mixture. Portion green salad onto a plate and top with a pork medallion over each one.