Category: Pork Dishes

Serves: 6

Ingredients

Pork

• 3/4 tsp ground coriander
• 3/4 tsp ground cumin
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 (1 lb) pork tenderloin, trimmed
• 1 Tbsp olive oil
• Cooking spray

Vinaigrette

• 1 1/2 Tbsp chopped fresh cilantro
• 1 1/2 Tbsp fresh lime juice
• 1 Tbsp olive oil
• 1 Tbsp water
• 1/2 tsp kosher salt
• 1/2 tsp sugar
• 1/2 tsp ground black pepper
• 1 garlic clove, minced

Salad

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

Directions

1. Preheat grill to medium-high heat.
2. To prepare pork, combine first 4 ingredients. Brush pork with 1 tablespoon oil; rub spice mixture over pork.
3. Place pork on grill rack coated with cooking spray, and grill for 20 minutes or until thermometer registers 155 degrees (slightly pink), turning pork occasionally. Transfer to a cutting board, and let rest for 10 minutes. Cut pork crosswise into thin slices.
4. To prepare vinaigrette, combine cilantro and next 7 ingredients (through garlic) in a bowl, stirring well with a whisk.
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, 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.

Nutrition Facts

Calories 235, Fat 11.8g (Sat 2.2g, Mono 7.2g, Poly 1.3g), Protein 17g, Carbohydrates 17.3g, Fiber 4.7g, Cholesterol 42mg, Iron 2.1mg, Sodium 363mg, Calcium 41mg