Balsamic Pork Loin With Caprese Salad
I hope you're hungry for this one. There is nothing better than finding a guilt-free recipe that will actually fill you up! I've tried countless no-carb plates that leave me looking at the fridge hours later until now. Behold.
INGREDIENTS (serves three people):
3 boneless pork loins
6 leaves of fresh basil (2 tsp)
1 tsp salt
1 tsp pepper
1/4 cup of olive oil
1/4 cup of balsamic vinegar
1/4 a bushel of fresh spinach
Gourmet mozzarella cheese
1/2 a bushel of asparagus
Sliced mushrooms
1 1/2 Roma Tomatoes
6 leaves of fresh basil (2 tsp)
1 tsp salt
1 tsp pepper
1/4 cup of olive oil
1/4 cup of balsamic vinegar
1/4 a bushel of fresh spinach
Gourmet mozzarella cheese
1/2 a bushel of asparagus
Sliced mushrooms
1 1/2 Roma Tomatoes
1: MARINATE PORK
Put oven on 450 degrees. In a glass dish, pour in balsamic vinegar and olive oil with salt, pepper, and basil. Splash a little red wine in there for extra flavor. It wouldn't be a Twenty-Somthing recipe unless there was a little wine, right? Place the pork in the dish and soak on both sides. The marinade should come up half way to the pork loins, so they're wading, but not completely submerged.
2: TOP PORK WITH VEGGIES
Wash vegetables thoroughly. Chop asparagus into fourths so you have 1-2" bite size pieces. Chop mushrooms into fourths. Throw them both on top of the pork and try to coat them in the marinade as well.
Place the dish into the oven and set a time for 18 minutes at 450 degrees. At nine minutes, pull out the dish and flip the pork to heat and marinade evenly.
3: WINE TIME
Pour yourself a glass of that Cabernet Sauvignon. It will pair well with the pork later.
4: PREPARE CAPRESE
While you're waiting for the pork to cook, prepare your salad. First, wash and remove stems from spinach. Next, wash and chop roma tomatoes into thin slices. Slice mozzarella into thin slices as well, and halve them so they match the size of the tomato slices. Set up your spinach, cheese, and tomatoes on the plate so the spinach is their bed and the tomatoes and mozzarella are against each other in a long, sushi-like, conga line.
For the dressing: in a small bowl, mix one teaspoon of balsamic vinegar and one tablespoon of olive oil with a dash of pepper and basil. Drizzle* this mixture on top of your Caprese conga line and bask in its beautiful glory. I always feel fancy eating Caprese, so try to make look as it should - as the salad of gods.
*Drizzle, do NOT drench! You don't want to feel gross and bloated from too much salt afterwards.
5: THAT'S IT!
Pull out your pork from the oven and place it on your beautiful Caprese plate. Wasn't that easy? Enjoy!
1: MARINATE PORK
Put oven on 450 degrees. In a glass dish, pour in balsamic vinegar and olive oil with salt, pepper, and basil. Splash a little red wine in there for extra flavor. It wouldn't be a Twenty-Somthing recipe unless there was a little wine, right? Place the pork in the dish and soak on both sides. The marinade should come up half way to the pork loins, so they're wading, but not completely submerged.
Put oven on 450 degrees. In a glass dish, pour in balsamic vinegar and olive oil with salt, pepper, and basil. Splash a little red wine in there for extra flavor. It wouldn't be a Twenty-Somthing recipe unless there was a little wine, right? Place the pork in the dish and soak on both sides. The marinade should come up half way to the pork loins, so they're wading, but not completely submerged.
2: TOP PORK WITH VEGGIES
Wash vegetables thoroughly. Chop asparagus into fourths so you have 1-2" bite size pieces. Chop mushrooms into fourths. Throw them both on top of the pork and try to coat them in the marinade as well.
Place the dish into the oven and set a time for 18 minutes at 450 degrees. At nine minutes, pull out the dish and flip the pork to heat and marinade evenly.
3: WINE TIME
Pour yourself a glass of that Cabernet Sauvignon. It will pair well with the pork later.
4: PREPARE CAPRESE
While you're waiting for the pork to cook, prepare your salad. First, wash and remove stems from spinach. Next, wash and chop roma tomatoes into thin slices. Slice mozzarella into thin slices as well, and halve them so they match the size of the tomato slices. Set up your spinach, cheese, and tomatoes on the plate so the spinach is their bed and the tomatoes and mozzarella are against each other in a long, sushi-like, conga line.
For the dressing: in a small bowl, mix one teaspoon of balsamic vinegar and one tablespoon of olive oil with a dash of pepper and basil. Drizzle* this mixture on top of your Caprese conga line and bask in its beautiful glory. I always feel fancy eating Caprese, so try to make look as it should - as the salad of gods.
*Drizzle, do NOT drench! You don't want to feel gross and bloated from too much salt afterwards.
*Drizzle, do NOT drench! You don't want to feel gross and bloated from too much salt afterwards.
5: THAT'S IT!
Pull out your pork from the oven and place it on your beautiful Caprese plate. Wasn't that easy? Enjoy!
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