PORK AND PINEAPPLE SALAD
Looking for a distinctive dinner? Then check out this grilled pork and pineapple salad flavored with a tangy mayonnaise mixture.
Provided by Pillsbury Kitchens
Categories Entree
Time 1h35m
Yield 4
Number Of Ingredients 9
Steps:
- In small bowl, combine reserved pineapple liquid, oil, vinegar, mustard and garlic; mix with wire whisk until well blended. Pour 1/4 cup of the pineapple liquid mixture into nonmetal dish or large resealable food storage plastic bag. Add pork tenderloin; turn to coat. Cover dish or seal bag. Refrigerate 1 to 4 hours to marinate.
- Add mayonnaise to remaining pineapple liquid mixture; mix well. Cover; refrigerate until serving time.
- Heat grill. When ready to grill, remove pork from marinade; discard marinade. Place pork on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes or until no longer pink in center, turning once. Cut pork diagonally into thin slices.
- In large bowl, combine salad mix, pineapple tidbits and onions; mix well. Add mayonnaise mixture; toss to coat.
- To serve, divide salad mixture onto 4 individual serving plates. Top each with pork slices.
Nutrition Facts : Calories 290, Carbohydrate 11 g, Cholesterol 55 mg, Fat 2, Fiber 1 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 7 g
PORK AND PINEAPPLE GRAIN BOWL
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a grill to medium high and brush the grates with vegetable oil. Grill the pineapple until well marked, about 2 minutes per side; let cool. Dice the pineapple and mix with the pico de gallo; set aside.
- Season the pork with salt, then rub with the chile powder and 1 teaspoon cumin. Grill, covered, turning every 4 minutes, until a thermometer inserted into the center registers 145 degrees F, 12 to 15 minutes. Transfer to a cutting board and let rest 10 minutes.
- Meanwhile, combine the farro and 1/2 teaspoon salt in a medium saucepan and cover with water by 1 inch. Bring to a boil, then reduce to a simmer and cook until the farro is tender, 15 to 18 minutes. Drain and let cool.
- Make the vinaigrette: Whisk the lime juice, remaining 1/2 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly whisk in the olive oil.
- Divide the farro, spinach, cabbage and avocado among bowls. Thinly slice the pork and add to the bowls. Season with salt and pepper and drizzle with the vinaigrette. Top with the pineapple salsa.
Nutrition Facts : Calories 530, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 64 milligrams, Sodium 838 milligrams, Carbohydrate 48 grams, Fiber 9 grams, Protein 31 grams, Sugar 8 grams
HOISIN-GLAZED PORK SLIDERS WITH PINEAPPLE SALAD
Flavor pork meatball sliders with hoisin sauce, scallion and ginger. A tangy, creamy pineapple salad adds brightness and crunch.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Position a rack in the upper third of the oven and preheat to 425 degrees F. Coat a rimmed baking sheet with cooking spray. Combine 1 tablespoon hoisin sauce and 1 teaspoon rice vinegar in a small bowl; set aside.
- Combine the pork, panko, the remaining 1 tablespoon hoisin sauce, the scallion, ginger, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. With dampened hands, roll the mixture into twelve 1 1/2-inch meatballs; transfer to the prepared baking sheet. Bake, turning once, until browned and cooked through, 5 to 6 minutes per side. Remove from the oven and brush with the reserved hoisin sauce mixture.
- Meanwhile, combine the cabbage, carrots and pineapple in a food processor. Add the remaining 2 tablespoons rice vinegar, the mayonnaise and 1/2 teaspoon salt and pulse until roughly chopped.
- Spread mayonnaise on the bottom half of each bun, then fill with some shredded lettuce and a meatball. Serve with the pineapple salad.
PORK TENDERLOIN WITH PINEAPPLE SALSA
The fresh salsa makes this dish perfect for a hot summer night or picnic.
Provided by zorra65
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a shallow roasting pan with aluminum foil.
- Place pork in roasting pan. Combine 3 tablespoons brown sugar, mustard, and ginger in bowl; spread over pork.
- Bake in preheated oven until juices run clear and a meat thermometer reads 160 degrees F (71 degrees C), about 35 to 40 minutes. Let stand 10 minutes before slicing.
- Combine pineapple, peppers, green onions, cilantro, and 1 tablespoon brown sugar in a bowl. Serve with pork.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 18.7 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 1.1 g, Protein 23.9 g, SaturatedFat 1.2 g, Sodium 243.1 mg, Sugar 14.7 g
PINEAPPLE PORK LOIN
I was in a creative mood last Friday and decided to do some experimenting with pork and pineapple. After mixing the ingredients together and smelling it, I thought I might just have a winner with my family. After it had cooked and cooled a little, I let my girls try it. To my surprise, my 5-year-old, who is very picky, loved it and kept asking for more. I guess I should try to experiment more often.
Provided by Michelle
Categories Meat and Poultry Recipes Pork
Time 2h30m
Yield 8
Number Of Ingredients 6
Steps:
- Place pork loin in a 9x13-inch baking pan.
- Combine pineapple juice, Worcestershire, mustard, and garlic-pepper seasoning in a small bowl. Pour mixture over the pork loin and allow to marinate in a refrigerator for 20 minutes, or up to 24 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Remove pork from the refrigerator.
- Bake in the preheated oven for 1 hour and 45 minutes. Remove from the oven and pour crushed pineapple on top. Continue to bake until pork is slightly pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Allow to rest for 5 minutes before slicing.
Nutrition Facts : Calories 200.5 calories, Carbohydrate 6.1 g, Cholesterol 68.1 mg, Fat 8.1 g, Fiber 0.1 g, Protein 24.2 g, SaturatedFat 3 g, Sodium 178.4 mg, Sugar 4.3 g
PORK AND BEANS WITH PINEAPPLE & BACON
Make and share this Pork and Beans With Pineapple & Bacon recipe from Food.com.
Provided by Jay 22
Categories Pineapple
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Add all ingredients to a medium size pot.
- Cook on low uncovered for 15 min, stirring occasionally.
- Then let stand for 5 minute to thicken.
PORK WITH PINEAPPLE SALSA
Not only odes this easy entree taste awesome, but it's good for you, too. A little brown sugar, ground ginger and Dijon mustard help give the moist tenderloin its incredible flavor, and the tangy salsa can be made in no time. -Nicole Pickett Oro Valley, Arizona
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving 1/4 cup juice. Set aside 1 cup of pineapple (save remaining pineapple for another use). Place the pork on a rack in a shallow roasting pan. Combine 2 tablespoons brown sugar, mustard, paprika and ginger. Spread half over the pork. , Bake, uncovered at 450° for 15 minutes. Spread with remaining brown sugar mixture. Bake 15-20 minutes longer or until a thermometer reads 160°, Meanwhile, for salsa, in a small bowl, combine the red pepper, onions, pepper flakes if desired, remaining brown sugar, reserved pineapple and juice. Let pork stand for 5 minutes before slicing. Serve with salsa.
Nutrition Facts : Calories 259 calories, Fat 6g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 255mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
GRILLED PORK CHOP AND PINEAPPLE SALAD
Make Grilled Pork Chop and Pineapple Salad tonight. This delicious recipe calls for pork loin, pineapple, mango chipotle dressing, cilantro and more!
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Grill chops 5 to 6 min. on each side or until done (145ºF). Remove from grill; set aside. Add pineapple to grill; cook 2 to 3 min. on each side or until lightly browned on both sides.
- Mix dressing, cilantro, lime zest and juice until blended.
- Slice chops and chop pineapple. Place lettuce on large platter; top with meat and pineapple.
- Drizzle with dressing mixture just before serving; sprinkle with cheese.
Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
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ASIAN PORK AND PINEAPPLE SALAD RECIPE | MYRECIPES
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5/5 (1)Calories 251 per servingServings 4
- Drain pineapple, reserving 1 tablespoon juice. Discard remaining pineapple juice. Set pineapple aside. Combine reserved pineapple juice, lime juice, fish sauce, sugar, and garlic.
- Place reserved pineapple chunks, onion, and the next 4 ingredients (onion through ginger) in a large bowl. Drizzle 2 tablespoons lime juice mixture over onion mixture; toss gently. Combine remaining lime juice mixture with pork, stirring well.
- Heat the oil in a large nonstick skillet over medium-high heat. Add pork, and sauté 3 minutes or until done. Add pork to onion mixture; toss well. Serve over arugula.
PORK AND PINEAPPLE SALAD | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern AustralianCategory Midweek DinnerServings 4Total Time 45 mins
- Heat a chargrill pan on high. Spray pork with oil. Chargrill for 6-8 minutes, turning on all sides, for medium. Rest, covered with foil, for 5 minutes. Slice thinly.
- Place noodles in a heat-resistant bowl. Pour over boiling water to cover. Soak for 3-5 minutes, until tender. Rinse and drain well.
- Make dressing: In a small saucepan, combine sugar, tamarind and fish sauce. Stir over low heat until sugar dissolves. Bring to boil, then remove from heat. Stir in juice.
- Combine noodles, pineapple, cucumber, mint and eschalot with half the dressing. Toss well. Top with pork. Drizzle with remaining dressing. Sprinkle with nuts and chilli to serve.
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