Time: 40 min.
Complexity: easily
Servings: 4

The delicate flavor of pork loin is the perfect foil for the Tuscan balsamic-herb sauce in which the thinly sliced ​​cutlets are marinated before grilling. It imparts a sweet-tart flavor to the meat, while a juicy spinach and red grape salad topped with blue cheese makes the dish truly special.

Ingredients:

• 4 natural boneless pork cutlets weighing 100 g each.
• 1 medium shallot, thinly sliced
• 1/3 cup Tuscan herb balsamic sauce
• 1 tbsp olive oil + extra for greasing the grill grate
• 3 cups tightly packed baby spinach (about 110 g)
• 1 cup seedless red grapes, halved
• 1 tbsp lemon juice
• 0.5 tsp honey
• 1/4 cup crumbled blue cheese

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork loin, lemon juice, honey, blue cheese, spinach, grape

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Preparation:

Step 1
• Preheat an outdoor grill to medium-high heat. Soak the shallots in cold water for 10 minutes (this helps soften the flavor). Drain.
Step 2
• Pierce the pork chops all over with a fork. Place them in a shallow dish and sprinkle with salt and black pepper. Set aside 2 tablespoons of the Tuscan sauce, cover the pork with the rest, and set aside to marinate at room temperature for 10 minutes.
Step 3
• Brush the grill grate with vegetable oil and grill the pork until cooked through but still moist, basting it occasionally with the Tuscan sauce, about 4 minutes per side. Let the meat rest.
Step 4
• Meanwhile, add the spinach, grapes, and shallots to a large bowl. Drizzle with olive oil, lemon juice, and honey and toss to combine. Season with salt and pepper to taste.
Step 5
• Place the pork chops on a serving platter. Top with the spinach and grape salad and sprinkle with blue cheese.

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