Pork, Pineapple and Anaheim Chili salad with avacado
Carlie Gruetzmacher
ingredients
- Pork:
- 3/4 teaspoon ground coriander
- 3/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (1-pound) pork tenderloin, trimmed
- 1 tablespoon olive oil
- Cooking spray
- Vinaigrette:
- 1 1/2 tablespoons chopped fresh cilantro
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 tablespoon water
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1/2 teaspoon ground black pepper
- 1 garlic clove, minced
- Salad:
- 1/2 fresh pineapple, peeled, cored, and cut into (1/2-inch-thick) rings
- 1 red bell pepper, seeded and halved
- 2 Anaheim chiles
- 12 Boston lettuce leaves
- 3/4 cup cubed avocado
directions
- 1
1. Preheat grill to medium-high heat.
- 2
2. To prepare pork, combine first 4 ingredients. Brush pork with 1 tablespoon oil; rub spice mixture over pork.
- 3
3. Place pork on grill rack coated with cooking spray, and grill for 20 minutes or until thermometer registers 155° (slightly pink), turning pork occasionally. Transfer to a cutting board, and let rest for 10 minutes. Cut pork crosswise into thin slices.
- 4
4. To prepare vinaigrette, combine cilantro and next 7 ingredients (through garlic) in a bowl, stirring well with a whisk.
- 5
5. To prepare salad, place pineapple, bell pepper, skin side down, and chiles on a lightly sprayed grill rack; grill for 5 minutes. Turn pineapple and chiles; grill for 5 minutes. Place bell pepper and chiles in a zip-top plastic bag; seal. Let stand for 10 minutes. Remove pepper and chiles from bag. Seed chiles. Peel pepper and chiles, and finely chop. Chop pineapple. Place pepper, chiles, and pineapple in a bowl. Drizzle with vinaigrette; toss. Arrange 2 lettuce leaves on each of 6 plates. Divide pork evenly among salads. Spoon 1/2 cup pineapple mixture over each serving, and sprinkle each serving with 2 tablespoons avocado. Serve immediately.
notes
per serving: 235 calories 11.8 g fat 17.1 g protien
Source: Carlie Gruetzmacher
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