Cuban Pork Adobo Salad
Ingredients
- 4 (3/4-inch thick) boneless top loin pork chops
- 2/3 cup lime juice
- 3 cloves garlic, minced
- 1 tsp. ground cumin
- 1/2 to 1 tsp. salt
- 1/4 tsp. ground black pepper
- 4 (1/2-inch-thick) slices cored fresh pineapple
- 5-ounces arugula, watercress, or assorted baby greens
- 1 (14.5-ounce) can black beans, drained and rinsed
- 1/2 of small red onion, cut into thin slivers
- 3 tbsp. olive oil, plus oil for the grill grate
- 1 tsp. honey
Instructions
To prepare the dressing-marinade:
- In a small bowl, whisk together lime juice, garlic, cumin, salt, and pepper.
- Reserve1/4 cup of the mixture for the dressing: place in the refrigerator.
- Transfer remaining marinade mixture to a self-sealing plastic bag.
- Add chops; seal bag and refrigerate for 2 to 4 hours.
To prepare the pork chops:
- Prepare a medium-hot fire with charcoal or pre-heat gas to medium high.; lightly oil grill grate.
- Remove chops from marinade (do no pat dry); discarding marinade from the bag.
- Grill chops and pineapple directly overheat, turning once, until internal temperature of pork on a thermometer reads between 145°F (medium rare) and 160°°F (medium), followed by a 3-minute rest, about 8 to 11minutes.
- Plate greens on dinner dishes ; divide pineapple, black beans, and onion onto plates.
- Top with pork chops.
To prepare the dressing:
- In a small bowl, whisk the 3 tablespoons of oil and honey into the reserved dressing mixture; drizzle atop salads.
Notes
Try not grilling the pineapple but use fresh pineapple on top.
Also baked beets and feta are great additions to this salad; the flavors are amazing.
Cuban cooking often calls for sour orange juice, which is less sweet and more acidic than common orange juice. If you can find sour oranges, such as Seville or Bergamont, substitute this juice for the lime juice. Using half lime juice and half orange juice is another way to prepare this great salad.