- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 6
Ingredients
- 2 tbsp
- olive oil
- 30 mL
- 2 tbsp
- lemon juice
- 30 mL
- 1 tbsp
- basil pesto
- 15 mL
- 1 1/2 tsp
- finely chopped fresh thyme
- 7 mL
- pinch each salt and pepper
- 3/4 lb
- boneless pork loin chops
- 375 g
- 1/2 pkg
- orzo (about 2 cups/500 mL)
- 500 g
- 1
- orange or yellow pepper, diced
- 1/2 tub
- bocconcini, cut into bite-sized pieces
- 200 g
- 1/4 cup
- thinly sliced red onions
- 60 mL
- 2 tbsp
- white wine vinegar
- 30 mL
- 2 cups
- arugula
- 500 mL
Method
- Step 1
- Combine olive oil, lemon juice, pesto, thyme, salt and pepper in a small bowl. Divide in half. Roll pork in half the pesto mixture to coat. Grill pork on barbecue preheated to medium-high, for 2 to 3 min. per side or until just cooked through, with an internal temperature of 160°F (71°C). Let rest for 5 min. before thinly slicing.
- Step 2
- Meanwhile cook pasta according to package directions and drain. Toss pasta immediately with remaining pesto mixture, pork, pepper, bocconcini, onion, and vinegar. Gently stir in arugula.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1 cup / 250 mL):
- Calories:
- 340
- Fat:
- 13 g
- Saturated Fat:
- 4 g
- Carbs:
- 34 g
- Fibre:
- 2 g
- Sugar:
- 2 g
- Cholesterol:
- 50 mg
- Protein:
- 22 g
- Sodium:
- 115 mg
