• Heat grill to medium-high. Season pork tenderloin with Italian seasoning and 1/4 tsp each of the salt and pepper. Grill about 6 minutes per side, turning as needed to avoid burning, or until internal temperature reaches 140°. Place on a platter and loosely cover with foil.

  • In a large bowl, combine escarole, beans, yellow pepper, celery, olives and shallot. Combine vinegar, olive oil and 1/8 tsp each of the salt and pepper. Toss dressing with escarole and bean mixture.

  • Thinly slice pork tenderloin. Serve with salad. Season pork and salad with remaining 1/4 tsp salt and 1/8 tsp pepper.

Nutrition Facts

327 calories; 11 g total fat; 70 mg cholesterol; 668 mg sodium. 25 g carbohydrates; 31 g protein;