GRILLED PORK AND PINEAPPLE SALAD
Don't just grill the meat, grill the whole salad!
Provided by Caroline's Cooking
Categories Main Course
Time 35m
Number Of Ingredients 15
Steps:
- Trim any excess fat and sinewy pieces from the outside of the pork loin.
- Mix together the thyme, allspice, cinnamon, lime juice and honey and rub all over the outside of the pork.
- Remove the outer leaves form the romaine (keep to use another time) and cut in half top to bottom through the stem. Remove the core and seeds from the pepper and cut into quarters. Snap the ends of the asparagus stalks. Lightly drizzle all with a little oil (only a small amount) and rub all over. Trim the skin from the pineapple.
- Grill the pork, romaine, pepper, asparagus and pineapple, turning each as required. The pork will talk around 20min to be cooked through, the rest will take a little less - you just want them all lightly browned. Watch the romaine as it will quickly go from uncooked to charred black if you are not careful.
- While everything is cooking, whisk together the orange juice, lime juice, oil and mustard for the dressing, plus the chili if using.
- Once everything is cooked on the grill, remove from the heat and chop each into bite-sized pieces (the pineapple into around 8 pieces a slice, asparagus in half or thirds per stem, pepper in 4 to 6 pieces per quarter, pork and romaine sliced). Cut the pork last so it has time to rest a little.
- Layer up the salad with the romaine at the bottom, the vegetables and pineapple next then pork on top. Drizzle over the dressing. Can be eater warm straight after cooking or allowed to cool to room temperature. If eating cooler, it's probably best to wait until nearer when serving to pour over the dressing.
Nutrition Facts : Calories 412 kcal, Carbohydrate 29 g, Protein 43 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 110 mg, Sodium 149 mg, Fiber 14 g, Sugar 13 g, ServingSize 1 serving
ASIAN PORK AND PINEAPPLE SALAD
Make and share this Asian Pork and Pineapple Salad recipe from Food.com.
Provided by dicentra
Categories Pineapple
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Drain pineapple, reserving 1 tablespoon juice. Discard remaining pineapple juice. Set pineapple aside.
- Combine reserved pineapple juice, lime juice, fish sauce, sugar, and garlic.
- Place reserved pineapple chunks, onion, and the next 4 ingredients (onion through ginger) in a large bowl.
- Drizzle 2 tablespoons lime juice mixture over onion mixture; toss gently. Combine remaining lime juice mixture with pork, stirring well.
- Heat the oil in a large nonstick skillet over medium-high heat. Add pork, and sauté 3 minutes or until done.
- Add pork to onion mixture; toss well. Serve over arugula.
Nutrition Facts : Calories 253, Fat 6.7, SaturatedFat 1.7, Cholesterol 73.8, Sodium 747, Carbohydrate 23.2, Fiber 2, Sugar 18.8, Protein 26
PORK CHOPS WITH APPLES AND ONIONS
Sauteed apples and onion combine with pork chops for a tastiness that never disappoints.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you'll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.
- Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return chops to the pan.
- Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.
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