Pork Salad Provençal

Ingredients

• 0.8 teaspoon pepper black divided
• 2  celery stalks thinly sliced
• 0.5 teaspoon thyme leaves dried
• 0.5 cup flat-leaf parsley fresh chopped
• 2  garlic cloves divided
• 3 tablespoons juice of lemon fresh
• 0.5 teaspoon lemon rind grated
• 2 tablespoons olive oil 
• 1  plum tomatoes diced
• 1 pound pork tenderloin 
• 5 cups romaine lettuce chopped
• 0.5 teaspoon salt divided

Equipment

• bowl
• knife
• grill
• kitchen thermometer

Directions

1. Preheat grill to medium-high heat.
2. Thinly slice 1 garlic clove. With a sharp knife, make 8 small slits in pork; insert garlic slices into slits. Coat pork with cooking spray; sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper.
3. Place pork on grill rack coated with cooking spray; grill 20 minutes or until a thermometer inserted in the thickest portion registers 155, turning once.
4. Let stand for 5 minutes; slice.
5. Mince the remaining garlic clove.
6. Combine minced garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, lemon rind, lemon juice, olive oil, and thyme in a large bowl, stirring well.
7. Add lettuce and remaining ingredients; toss. Arrange 1 1/2 cups salad on each of 4 plates; top evenly with pork.