This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SimplyTastyPork #ResetTheTable #CollectiveBias
I turned the classic summer Caprese salad into lettuce wraps featuring Hatfield Dry Rub Seasoned Tuscan Herb Pork Tenderloin. With fresh mozzarella, basil, and garden tomatoes packed into romaine lettuce with the Hatfield pork it will be a new party favorite.
Grilling in the summer is the easiest way to get dinner on the table, fast, to feed my family of six. With a very busy life we try to concentrate on being together at mealtimes even with simple dinners or heating up leftovers. It’s being together with my husband and children that is important.
With the Hatfield Dry Rub Seasoned Pork Tenderloins all I have to do is cut open the package and toss the meat on the grill. They have a long list of new flavors to go with any family’s taste buds.
#ResetTheTable with these new flavor options:
- Hatfield Dry Rub Seasoned Cracked Black Pepper
- Hatfield Dry Rub Seasoned Honey Ginger Teriyaki
- Hatfield Dry Rub Seasoned Savory Brown Sugar
- Hatfield Dry Rub Seasoned Touch of Sea Salt
- Hatfield Dry Rub Seasoned Sweet Sriracha
- Hatfield Dry Rub Seasoned Smokey Balsamic
Make sure to check out Hatfield’s Recipe Channel for more recipe inspiration. Hatfield is a family owned company for more than 120 years who works with family farmers. With American Made Meat with no added hormones this is a company I feel good about supporting.
I purchase Hatfield products at my local Shoprite. There is a good assortment right in the meat department:
You can find out where to buy Hatfield in your area by clicking here.
This recipe was super simple. While the grill was preheating I made the salad and dressing.
I love the summer flavors of a simple caprese salad. All you need is tomatoes, fresh mozzarella, basil, and a little garlic salt to have a winner condiment or side dish.
With the pre-seasoned meat, I didn’t even need to touch the raw meat. I’m not the biggest fan of handling raw meat.
I love how the rub stayed on the meat during the grilling process. It really accented the flavor of the pork.
My husband is normally the meat slicer in my house. He is better at it than I am and always ends up with nice slices.
Caprese Salad Ingredients:
1 lb fresh mozzarella cheese, cut into 1/2 inch chunks
3 ripe, red tomatoes, cut into 1/2 inch chunks
2 tbsp fresh basil, chopped
1/2 tsp garlic salt
3 tbsp balsamic vinegar
4 tbsp olive oil
1 tsp fresh basil
1/4 tsp garlic salt
Lettuce Wrap Ingredients:
1 head romaine lettuce, washed
Caprese Salad, recipe above
Dressing, recipe above
additional basil, optional
Preheat the grill to medium hot.
Combine the ingredients for the caprese salad and toss gently. Refrigerate while proceeding with the rest of the recipe.
Combine the ingredients for the dressing in a small blender and pulse until emulsified. Set aside.
Grill the pork tenderloin for 10 minutes per side until it reads 160 degrees on a meat thermometer. Let rest for 5 minutes and then slice into thin slices,
To assemble: take one lettuce leaf and top with the pork and caprese salad. Drizzle with a little dressing. Enjoy!
You can visit Hatfield on their social media channel: