Grilled Pork Panzanella Recipes

GRILLED PANZANELLA

Steps:

• Prepare a charcoal grill with hot coals. Brush the grilling rack with olive oil.
• In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together. Set aside.
• When the grill is ready, brush 1 side of the onion slices and the peppers with olive oil. Place them, olive oil side down, on the grill and cook for 4 minutes. Brush the other side with olive oil, turn them over and continue cooking an additional 4 minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture.
• Brush the bread slices on both sides with olive oil and toast them on the grill until golden. Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm.

GRILLED SUMMER PANZANELLA

Steps:

• Prepare a grill or large grill pan for medium heat. Clean and oil the grill grates.
• Grill the corn, turning often to char all sides, about 10 minutes. Transfer to a cutting board and let cool slightly before cutting the kernels from the cobs. Transfer the kernels to a large bowl.
• Cut the bread into 1 1/2-inch-thick slices. Liberally drizzle both sides with oil and season with salt and pepper. Working in batches if needed, grill until charred and crispy, 3 to 4 minutes per side. Transfer to a cutting board, cut into 1-inch cubes and put in the bowl with the corn.
• Cut the tomatoes. If using large heirlooms cut into 1/2-inch dice. If using grape or cherry heirlooms, halve the smaller ones and quarter the larger ones. Transfer to the bowl with the corn and bread, along with the cucumbers, basil, chives and vinegar. Drizzle with oil and season with salt and pepper. Toss to coat and taste for seasoning, adding more vinegar if needed. Serve immediately.

GRILLED PANZANELLA SALAD WITH PEACHES AND FENNEL

Steps:

• Cut a large piece of Reynolds Wrap® Non Stick Aluminum Foil and firmly fit it over the grill grate. Heat the grill to medium heat.
• While the grill is heating, make the dressing. To a shallow bowl, add the shallot, vinegar, maple syrup, and a couple pinches of salt and pepper to taste. Let the mixture sit until the shallots are tender, about 10 minutes. Add 4 tablespoons of the oil and whisk until the dressing is mixed and blended. Set aside.
• Cut the garlic clove in half. Gently rub both sides of each slice of bread with the cut side of the garlic. Using 1 tablespoon of oil, lightly brush each side of the bread.
• Place the bread on the hot grill and cook until toasted and firm, about 7 to 10 minutes. Remove the bread and let cool.
• Brush the peaches with the remaining tablespoon of oil and sprinkle with a couple pinches of salt. Place the peaches on the foil-covered grill and cook until lightly browned but firm, about 4 to 5 minutes. Remove from heat and set aside.
• In a large serving bowl, toss together the arugula and basil. Tear the bread into large chunks and add to the bowl. Add the peaches and fennel. Mix in the dressing and give everything a thorough toss.

PORK TENDERLOIN WITH CORN PANZANELLA SALAD AND YOGURT WITH MANGO

Steps:

• Preheat the oven to 300 degrees F.
• Spread the bread out on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool.
• Put 1 tablespoon of the vinegar, the tomatoes and their juices, the garlic and 1/4 teaspoon salt in a large bowl, and toss together.
• Heat 2 teaspoons of the oil in a large nonstick skillet over high heat. Add the corn and spread in a single layer. Cook until blackened in spots, about 3 minutes. Add the chiles and onions and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Transfer the mixture to the bowl with the tomatoes. Set aside.
• Increase the oven temperature to 400 degrees F and wipe out the skillet. Sprinkle the pork with 1/2 teaspoon salt and some pepper. Heat the remaining 2 tablespoons oil in the skillet. Add the pork and cook, turning as needed, until brown on all sides, about 5 minutes. Brush with the remaining 1 tablespoon vinegar. Roast until the internal temperature of the pork registers 145 degrees F on an instant-read thermometer, 25 to 30 minutes. Transfer the pork to a cutting board to rest for a few minutes and then slice.
• Add the bread and cilantro to the corn salad and gently stir together. Divide the pork and salad evenly among four plates. Divide the yogurt and mango evenly among four small bowls, to serve on the side.

GRILLED PORK PANZANELLA

Steps:

• Combine Italian salad dressing and balsamic vinegar; place 1/3 cup dressing mixture in resealable bag along with pork chops; seal bag and refrigerate for at least 30 minutes or as long as overnight.
• Cover and reserve remaining dressing.
• Prepare grill to medium-hot. Remove chops from marinade and discard marinade.
• Grill over direct heat for 5 minutes per side, until browned.
• Remove from grill and keep warm.
• Grill bread slices 2-3 minutes per side until nicely toasted.
• Remove bread from grill and cut into 1/2 inch cubes.
• Meanwhile, combine lettuce, beans and tomato in large bowl. Add bread pieces and reserved dressing mixture; toss to coat. Slice pork chops and lay on top of salad.
• Garnish with black pepper and parmesan cheese.