• Cooking Time: 7
  • Servings:
  • Preparation Time:


I think I got the idea for this from a George Foreman Grill recipe on the Cuisinart website awhile ago. Note, You can always use 2 1/2 tsp of Italian seasoning instead of the Marjoram, Basil, Oregano, Thyme, Coriander, Lemon/OrangeZest.

If only 4 oz of tenderloin is served with 1 1/2 cups of Arugala, 2 TB Gorgonzola and 1 TB pine nuts per serving; each serving is only 300 calories


  • 3 Tablespoons Grade B Maple Syrup (Grade B has more flavor than Grade A Dark Amber)
  • 1 1/2 Tablespoon Balsamic Vinegar (You can use the 2 leaf salad type)
  • 1 1/2 Tablespoon Extra Virgin Olive oil
  • 1 1/2 Tablespoon very finely minced shallot
  • 1 clove of garlic, crushed
  • 1 tsp Marjoram
  • 1/2 tsp Basil
  • 1/4 tsp Oregano
  • 1/4 tsp Thyme
  • 1/4 tsp Ground Coriander
  • 1 tsp Orange or Lemon Zest
  • 1/2 Teaspoon Kosher salt
  • 1/2 Teaspoon freshly ground Green or Black Peppercorns
  • 1 Pork Tenderloin (they are usually about 1 1/2 lbs and contain 2 tenderloins so if you plan on using both, doubel the above recipe)
  • Arugala or Mixed Baby greens
  • 3 oz Gorgonzola Cheese
  • 3 oz Toasted Pine nuts


  • Add maple syrup, balsamic vinegar, oil, minced shallot, herbs, spice, zest, salt, and pepper in a small bowl and whisk until emulsified.
  • You can also just add all the ingredients to a zip lock freezer bag, seal it & shake the heck out of it until mixed.
  • Trim the silver skin and visible fat from tenderloin using sharp thin blade (I use a boning knife).
  • Slice into 1/3 - 1/2-inch slices. It is very important that all the slices be the same thickness.
  • Toss the pork slices in the maple balsamic marinade and let stand for 20 minutes.
  • While the pork marinates, preheat your Grill pan on medium high heat.
  • You are looking for about 400°.
  • When hot, remove pork slices from the marinade and arrange on the grill, turn after 3 1/2 -4 minutes and grill for 3 more minutes.
  • If working in batches, make sure to foil tent your cooked slices, as this is best served warm.
  • Serve on a bed of Arugala or Mixed Baby greens sprinkled with a small amount of Crumbled Gorgonzola and toasted Pine nuts.
  • Drizzle with additional Olive oil and balsamic vinegar if desired

Categories: Dairy  Italian  Lunch  Main Dish  Misc. Salad  Nuts  Pork  Salad 
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