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Chili Lime Grilled Pork Salad

Tropical Pork Salad Recipe
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Chili Lime Grilled Pork Salad

A citrus vinaigrette balances the sweet-heat of the pork in this Caribbean-inspired main-course salad that includes naval oranges and avocado… YUM!!!

 Ingredients

4 servings
  • 1 1-1/2 lbs pork tenderloin
  • Extra virgin olive oil
  • 1 pkg Urban Accents Cayman Citrus Dryglaze
  • 6-8 cups baby greens
  • 2 cups cherry tomatoes, halved
  • 2 navel oranges, peeled and cut croswise into 1/4
  • 1 firm-ripe avocado, peeled, pitted and cut diagonally into 1/4
  • your favorite citrus based dressing

Time

 
10 min
 
30 min
 
40 min

Difficulties

 Instructions

  1. Liberally rub pork tenderloin with oil and place in resealable plastic bag. Add contents of Cayman Citrus Dryglaze packet; seal bag and shake to coat evenly. Refrigerated for 30 min, remove and let meat come to room temperature
  2. Preheat grill to medium heat. Cook pork using indirect heat until internal temperature reaches 140F. Let pork rest 10 min, temperature will rise to about 155F.
  3. Place salad green and red pepper in large bowl toss with 1/4 cup dressing. Cut pork at 45-degree angle into 1/2-inch slices. Line a large platter with dressed salad. Arrange sliced pork, orange slices and avocado slices in rows across top; drizzle with additional vinaigrette.
  4. In small bowl, whisk together 3 Tbsp lime juice, 2 Tbsp orange juice & 1-1/2 tsp Dijon mustard. Stream in extra-virgin olive oil, whisking constantly until dressing is creamy and emulsified. Salt & pepper to taste.

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