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Photo: Photo: Becky Luigart-Stayner; Styling: Jan Gautro Photo by: Photo: Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Pork, Pineapple, and Anaheim Chile Salad with Avocado

In a colorful mixture of flavors and textures, this pork salad features a mixture of grilled, spiced pork tenderloin combined with pineapple, bell pepper, chile, and avocado. The mixture is served in lettuce leaves and topped with a tangy vinaigrette.  Grilling the pork,  pineapple, bell pepper and chile adds a deeper layer of flavor to the salad and makes it a great choice for a casual dinner party.

Cooking Light SEPTEMBER 2009

  • Yield: 6 servings

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

Preparation

1. Preheat grill to medium-high heat.

2. To prepare pork, combine first 4 ingredients. Brush pork with 1 tablespoon oil; rub spice mixture over pork.

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. To prepare vinaigrette, combine cilantro and next 7 ingredients (through garlic) in a bowl, stirring well with a whisk.

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.

Wine note: Ponzi Pinot Gris 2008 ($17) from Oregon has flavors of pear, guava, and pineapple that complement Pork, Pineapple, and Anaheim Chile Salad with Avocado. American pinot gris is usually richer than Italian pinot grigio, making it well-matched for this savory-sweet salad. -Jeffery Lindenmuth

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 235
  • Fat: 11.8g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 7.2g
  • Polyunsaturated fat: 1.3g
  • Protein: 17.1g
  • Carbohydrate: 17.3g
  • Fiber: 4.7g
  • Cholesterol: 42mg
  • Iron: 2.1mg
  • Sodium: 363mg
  • Calcium: 41mg
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Pork, Pineapple, and Anaheim Chile Salad with Avocado recipe

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