/340 g
pork tenderloin 1tsp dried thyme ½tsp ground allspice ½tsp ground cinnamon 1tsp lime juice 1tsp honey 2 heads of romaine lettuce 1 red pepper 8 stalks asparagus 2 slices fresh pineapple (around ⅓-1/2in/1cm thick) 1tbsp orange juice ½tbsp lime juice 1tbsp light oil (vegetable or non-virgin olive oil) ¼tsp Dijon mustard optional: ½ minced chili pepper Instructions 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. 3.5.3208
Transfer the salad to a serving plate (I emptied out the other half of the pineappleand used it as a serving bowl), arrange lobster, avocado andpineapple slices on top and drizzle with the rest of the vinaigrette
I made Paifala (Pai Fala) for the event, sweet Samoan hand pies filled with a pineapple custard. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat
It is such a fantastic alternative to the typical Romaine salad I typically eat for lunch and packs such a healthy dose of Vitamin K, Vitamin A, and Vitamin C
Remove from heat and serve with the grilledpork. The craving for salty-sour grilledpork was so bad. There were rows and rows, stall upon stall of skewered anything – pork, chicken, chorizo, innards, even tocino
For cucumber salad, whisk together rice wine vinegar, remaining tablespoon soy sauce, remaining tablespoon Sriracha, remaining tablespoon sesame oil, sugar, remaining garlic, and red pepper flakes in a large bowl
usually like my grilled steaks naked, pork says bring on the glaze. Grilled Chops. Pork chops are one of the easiest meats to grill—quick cooking and can
•When coals are lit, dump them out across bottom rack, leaving a space free of coals on one side of grill equal to the size of the food to be grilled where food can be moved in case of any flare-ups
Jessica's recipe for her corn and black bean salad uses roasted corn on the grill which is the base for the recipe that I developed, plus I also added an element from the TV grill king, Bobby Flay's recipe for grilled corn
I think by now everyone knows how much i love pork, i try cooking it every way possible, but i always go back to a nice grilledpork chop, marinated overnight, extra thick andgrilled to perfection
Tonight for dinner we grilled some pork chops, along with skewers of grilled bell peppers and onions, which is pretty much my favorite way to eat bell peppers
The first dish was nice Niman Ranch pork tenderloin that I bought at one of our local stores and boy was it good and not like one of those big tenderloins that resemble a small roast
To serve, top with the grape salad, then the watercress and finally the almonds. Whisk the vinegar, the mustards and salt and pepper, to taste, in a bowl
Put vinegar in a medium saucepan over high heat, bring to a boil and reduce until thick and syrupy. Stir in the honey and coarsely ground black pepper and transfer to a bowl
Grilled Corn, Tomato and Feta Quinoa Salad with Citrus VinaigretteServings. It’s a perfect side dish to go with a grilled chicken or as a main course for lunch or light dinner
Which is why I made us all eat this Spinach Salad with Chicken andPineapple. To my shock and surprise, the bambino ate three helpings of it–In exchange for not having to eat any of the pineapple
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