Photo: Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
6 servings

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.

How to Make It

Step 1

Preheat grill to medium-high heat.

Step 2

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

Step 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.

Step 4

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

Step 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.

Step 6

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

Chef's Notes

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.

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Ratings & Reviews

tinafrasher's Review

kario8
May 20, 2011
Simply amazing! The flavors are wonderful together and the seasonings are great.

kario8's Review

SarahM21
September 18, 2010
We loved this dish! The dressing pulled together all the flavors really well. I had to modify the recipe to do it inside because it was raining when we went to grill, but it worked just fine on a grill pan. I skipped the avocado (as another reviewer suggested) and it didn't seem to be missing anything.

azlall2's Review

lcclcc
November 06, 2009
Considering how easy and flavorful this is, I'd give it five stars with a slight modification. For us, half of a pineapple (grilled) was too sweet and became overwhelming. We will definitely make this again, but will use 1/4 of the pineapple and will serve the grilled fruit to the side of the salad. I skipped the bagging of the peppers since I could get the peel off readily. Once prepared, I tossed all of the ingredients together with fresh spinach to make a hearty spinach salad.

SarahM21's Review

tinafrasher
October 11, 2009
Very good! I used pork loin (instead of tenderloin) and marinated the meat in the spices a few hours before grilling. I also skipped putting the peppers in a plastic bag. I think the avocado was unnecessary. Other than that, it was a good recipe.

lcclcc's Review

azlall2
September 01, 2009
This was delicious and easy to make. It had all the flavors that my family loves: grilled sweet pineapple, slightly spicy peppers, cilantro and pork.