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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

Directions

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.

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Nutrition Facts

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