Tag: salad

Recipe: Mango Pork Tenderloin Salad

Posted on by Sharman

This week my friend Jessica treated me to a summer pork tenderloin recipe that hit all the sweet and savoury high notes I love in a hearty salad. Inspired by a Best of Bridge Island Pork Tenderloin Recipe that her mom made for her earlier in the summer, Jessica adapted the Best of Bridge recipe to personalize the dish to her liking with ingredients like mangos and calorie-free sweetener. I told her the combination of sweet-glazed pork, creamy avocados, and crisp spinach and cabbage greens is a dish I would happily eat once a week. This dish has the feel of the perfect summer salad, but since the pork is cooked in the oven and you can use frozen mango – it is a dish that can be enjoyed all year long.

What you’ll need…

For the Pork

2 tsp. salt
1/2 tsp. black pepper
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. cinnamon
2 – 3 pork tenderloins (21/2-3lb. total)
2 tbsp canola oil (separated)
1 cup packed dark brown sugar or brown Swerve Sweetener
2 Tbsp minced garlic
1 Tbsp hot sauce (such as Franks)

For the Salad

3 Tbsp. fresh lime juice
1 Tbsp. fresh orange juice
1 Tbsp. Dijon mustard
1 tsp. curry powder
1/4 tsp. black pepper
1/2 cup canola oil
1 cup mango, cubed (fresh or frozen – thawed)
6 cups baby spinach
4 cups savoy or purple cabbage, thinly sliced
1 red pepper, sliced
1/2 cup golden raisins
2 ripe avocados, peeled and cut into slices or cubes

 

Directions:

  1. Preheat oven to 350 F. Mix salt, pepper, cumin, chili powder and cinnamon. Coat pork with ½ tbsp. of oil and cover with spice mix and allow to marinate.
  2. Meanwhile, combine sugar or sweetener, garlic and hot sauce to create the glaze. Set aside.
  3. Heat remaining oil in ovenproof frying pan over medium-high heat. Pan sear the pork until browned on all sides. Remove pan from heat.
  4. Top the pork with glaze, and transfer to the preheated over to cook for approximately 20 minutes or until internal temperature reaches 155F (68C).
  5. Remove pork from the oven and allow to rest at room temperature for 10 minutes, reserving pan juices. Cut tenderloin into 1 cm slices.
  6. To make the vinaigrette, whisk lime and orange juices, mustard, curry powder, pepper and oil together. Mix in any remaining juices/glaze from the pork pan.
  7. Place spinach, cabbage and peppers together on a serving plate or in a large salad bowl. Add raisins, avocado slices and mango. Drizzle the vinaigrette over the salad, and then top with pork slices. Enjoy.

Recipe: Pork Shoulder, Lentil and Charred Cabbage Salad

Posted on by Dan Clapson

Pork shoulder, lentil and charred cabbage salad

I feel like I’ve become a little obsessed with smoked pork shoulder lately. It’s versatility knows no bounds whether you’re having it braised in this goulash I made the other week or smoky, crispy and salty like in this hearty salad here.

Roasting the pork shoulder to crisp it up along side the chicken leaves you with an amazing pan juice that transforms into an amazing dressing for the salad. I think we all should roast these two Alberta-raised ingredients together more often!

What you’ll need…

6 1/4″ slices smoked pork shoulder (cut into long strips)

2 skin-on chicken thighs

2 tablespoons canola oil

2 tablespoons maple syrup

1/2 teaspoon ground black pepper

3 cups cooked whole green lentils (cooled)

1/4 green cabbage, cut into 1/4″ thick slices

2 tablespoons white wine vinegar

1 tablespoon grainy mustard

1/4 teaspoon chili flakes

3 tablespoons chopped chives

sea salt (to season)

Directions:

Preheat oven to 400 degrees.

In a small bowl, mix together oil, 1 tablespoon of the maple syrup and pepper.

Arrange pork shoulder and chicken thighs in a large baking dish. Drizzle oil/syrup mixture over top of meat and let roast in the oven until chicken is cooked through and pork is dark and crispy, approximately 25 minutes.

Remove from oven, transfer meat to paper towel to cool and absorb any excess grease. Strain pan drippings into a small bowl and set aside for now.

Using the same baking dish, roast cabbage slices in the oven until slightly charred and tender, about 30-35 minutes.

While that’s roasting, remove chicken meat from bones and give a rough chop with the crispy pork shoulder.

Pour the reserved pan drippings into a pot along with reserved maple syrup, vinegar, mustard and chili flakes and cook on medium heat for 5 minutes or until mixture has reduced by 1/3.

Once cabbage has roasted and cooled slightly, chop roughly and combine in a large bowl along with meat, lentils and chives.

Pour pan dripping vinaigrette overtop and toss until well-coated. Can be served slightly warm or cold, but if you’re serving cold, do not add into the crispy pork shoulder until just before dining.

Serves 5-6

Total prep and cook time…1 hour, 15 minutes

Lemon-Dijon Pork Tenderloin Lentil Salad

Posted on by Sharman

IMG_3689

From freezing cold and windy to super sunny with above average temperatures, the weather in February was all over the place. It is on those sunnier days that I start believing that spring is on the way – which means I it won’t be long before I can BBQ without doing the mad dash on and off the balcony in sub-zero temperatures.  This recipe is simple, packed with protein (thanks to a health dose of pulses), and light and refreshing thanks to a boost of lemon flavour.

Lemon-Dijon Pork Tenderloin Lentil Salad

3 tbsp canola oil
3 tbsp Dijon mustard
1 tbsp fresh lemon juice
Salt and pepper

Salad
1 cup lentils
grated lemon zest from one lemon
3 tbsp fresh lemon juice
3 tbsp canola oil
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 orange, red, or yellow bell pepper, diced
1 avocado, diced
1 cup grape or cherry tomatoes, sliced in half
½ tsp of dill
Salt and pepper to taste

  1. Season tenderloin with salt and pepper. In a small bowl, mix together canola oil, mustard, lemon juice. Evenly rub over tenderloin and set aside in a bowl to marinate for at least an hour.
  2. Bring a medium-sized pot of salted water to a boil. Add lentils and reduce heat to simmer until lentils are tender but not mushy, approximately 10 – 15 minutes depending on the type of lentil. Cooking time for lentils can vary so see instructions on bag. Drain, and immediately rinse with cold water until lentils are cool to the touch.
  3. Meanwhile, place pork on BBQ or grill over medium-high heat and close lid. Turn tenderloin and continue grilling until a meat thermometer inserted in the thickest part reads 145 degrees F.
  4. Transfer the pork to a cutting board to rest for 5- 10 minutes before slicing.
  5. In a small bowl, whisk together lemon zest, lemon juice, canola oil, vinegar, and Dijon mustard. Add drained lentils, peppers, and avocado; season with dlill, salt and pepper. Plate each dish with lentil salad and top with sliced tenderloin. Enjoy!