This pork salad is a welcome treat after being away from home and eating not-so-great the last few days. Even though I did run on the treadmill at the hotel, and chose a grilled chicken salad at the airport yesterday, I still couldn’t resist baking cupcakes with my nieces, and having dessert most nights. Oh, and let’s not forget all the drinking I did. Whoops. It’s all good though. I’ll be back to my running/healthy eating/fitness routine again today. I’m definitely not going to beat myself up over a few cupcakes! Especially when the ones who were pushing it on me were 6 and 3 years old and as cute and charming as they come. It was worth every calorie to spend time with them.
I had probably the best family trip I’ve ever had. Despite the many airport stops, my trip was full of smiles, laughter and good times. I absolutely adore my nieces and nephews, and it was great to catch up with my brother and sister-in-law, and my Pa, aunt, uncle and cousin who I hadn’t seen in over 3 years. But, all good things must come to an end, so I’m back to work and regular life today. At least I get to see The Hubs and dogs again, who I missed terribly……always a bright spot!
Pork, Pineapple and Anaheim Chili Salad with Avocado recipe from Cooking LightÂ
Pork
- 3/4 teaspoon ground coriander
- 3/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1Â (1-pound) pork tenderloin, trimmedÂ
- 1 tablespoon olive oil
- Cooking spray
- 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 sugarÂ
- 1/2 teaspoon ground black pepper
- 1Â garlic clove, minced
- 1/2Â fresh pineapple, peeled, cored, and cut into (1/2-inch-thick) ringsÂ
- 1Â red bell pepper, seeded and halved **I used yellow bell pepperÂ
- 2Â Anaheim chiles
- 12Â Boston lettuce leavesÂ
- 3/4 cup cubed avocadoÂ
- Preheat grill to medium-high heat.
- To prepare pork, combine first 4 ingredients. Brush pork with 1 tablespoon oil; rub spice mixture over pork.
- 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.
- To prepare vinaigrette, combine cilantro and next 7 ingredients (through garlic) in a bowl, stirring well with a whisk.
- 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.
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