Pork, Pineapple and Anaheim Chili Salad with Avocado

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 Light 

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

• 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

• 1/2 fresh pineapple, peeled, cored, and cut into (1/2-inch-thick) rings 
• 1 red bell pepper, seeded and halved **I used yellow bell pepper 
• 2 Anaheim chiles
• 12 Boston lettuce leaves 
• 3/4 cup cubed avocado 

• 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.