Summer Salad: Pork & Spinach with Herby Goodness

OK … the name of this salad is a little silly, but I could not come up with anything else that was not 20 words long.  But I tell you, despite the name, it is an awesome addition to any summer dinner menu.  Juicy pork over great greens with some roasted sweet potatoes and corn, all topped off with garlicy-herby goodness makes for a great summer salad.

I originally spotted this recipe in the Wall Street Journal and made a few alterations to make it fit within my dietary plan (as I continue on my weigh-loss path called Operation 25.5).  The original recipe – Shaved Pork Salad With Arugula, Corn and Potatoes – is amazing.  So try it if you can. But here is my version with some easy substitutions.  Thank you chef Lachlan Mackinnon-Patterson for the inspiration.

Summer Pork & Spinach Salad (Serves 4)

1 pound boneless, lean pork chops
1 teaspoon salt, plus more for seasoning
1 cup apple juice
½ cup apple cider vinegar
2 medium ears fresh corn
2 large sweet potatoes, washed and cut into small cubes
1 garlic clove, peeled and grated with a micro-plane (or just use a garlic press to smash it)
3 tablespoons lemon juice
1 teaspoon Djion mustard
6 tablespoons extra virgin olive oil (EVOO)
2 tablespoons of parsley chopped (or cilantro or both combines)
1 large bag of baby spinach (arugula is also awesome, but I had spinach on hand)
Freshly cracked black pepper for seasoning

Directions:

Combine apple cider vinegar, apple juice, 1 T EVOO and a pinch of both salt and pepper in a bowl.  Marinate the pork in this mixture while you prepare the potatoes and corn.

Heat your oven to 400 degrees. Place cubed sweet potatoes on a roasting pan and toss with 1 T of EVOO, ½ teaspoon salt and ground black pepper to taste. Roast potatoes for about 15-20 minutes, check and toss every 5 minutes until cooked through a bit browned.

Fill a medium pot with 2 quarts of water, add a few pinches of salt and bring it to a boil.

Cut corn kernels off cob and blanch kernels in boiling water until tender, about 30 seconds. Remove corn using a slotted spoon, and place into a colander to drain.

Set your favorite saute pan over medium-high heat. Remove pork from marinade and pat dry. Once pan is hot, swirl in 2 tablespoons olive oil. Place pork chops in pan. When golden brown, after about 2 minutes, flip meat and cook for another 2-3 minutes until just done. Remove and sit on a cutting board to rest.

Whisk garlic, lemon juice, 1 t djion mustard  and 3 T EVOO together in a small bowl. Season with salt and pepper to taste.

Once pork has rested for a few minutes, slice it thin.

Toss arugula with corn and vinaigrette mixture. Gently toss in potatoes when they are done. Taste and adjust seasoning, if needed.

Arrange salad on plates, with sliced pork over top. Enjoy your new summer salad!

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Summer Pork & Spinach Salad

I originally spotted this recipe in the Wall Street Journal and made a few alterations to make it fit within my dietary plan (as I continue on my weigh-loss path called Operation 25.5). The original recipe - Shaved Pork Salad With Arugula, Corn and Potatoes - is amazing. So try it if you can. But here is my version with some easy substitutions. Thank you chef Lachlan Mackinnon-Patterson for the inspiration.

Ingredients:

1 pound boneless, lean pork chops
1 teaspoon salt, plus more for seasoning
1 cup apple juice
½ cup apple cider vinegar
2 medium ears fresh corn
2 large sweet potatoes, washed and cut into small cubes
1 garlic clove, peeled and grated with a micro-plane (or just use a garlic press to smash it)
3 tablespoons lemon juice
1 teaspoon Djion mustard
6 tablespoons extra virgin olive oil (EVOO)
2 tablespoons of parsley chopped (or cilantro or both combines)
1 large bag of baby spinach (arugula is also awesome, but I had spinach on hand)
Freshly cracked black pepper for seasoning

Directions:

Combine apple cider vinegar, apple juice, 1 T EVOO and a pinch of both salt and pepper in a bowl. Marinate the pork in this mixture while you prepare the potatoes and corn.

Heat your oven to 400 degrees. Place cubed sweet potatoes on a roasting pan and toss with 1 T of EVOO, ½ teaspoon salt and ground black pepper to taste. Roast potatoes for about 15-20 minutes, check and toss every 5 minutes until cooked through a bit browned.

Fill a medium pot with 2 quarts of water, add a few pinches of salt and bring it to a boil.

Cut corn kernels off cob and blanch kernels in boiling water until tender, about 30 seconds. Remove corn using a slotted spoon, and place into a colander to drain.

Set your favorite saute pan over medium-high heat. Remove pork from marinade and pat dry. Once pan is hot, swirl in 2 tablespoons olive oil. Place pork chops in pan. When golden brown, after about 2 minutes, flip meat and cook for another 2-3 minutes until just done. Remove and sit on a cutting board to rest.

Whisk garlic, lemon juice, 1 t djion mustard and 3 T EVOO together in a small bowl. Season with salt and pepper to taste.

Once pork has rested for a few minutes, slice it thin.

Toss arugula with corn and vinaigrette mixture. Gently toss in potatoes when they are done. Taste and adjust seasoning, if needed.

Arrange salad on plates, with sliced pork over top. Enjoy your new summer salad!

 

Julia Montgomery Stewart

Nicknamed “Julia Child” at a young age, our own Julia is most at home in the kitchen. Lately, she has combined her culinary talents with a new hobby—fitness and healthy living. As a result, her recipes reflect an intriguing balance between eating well without sacrificing flavor. Outside the home, Julia is a consummate event planner, and spent the first ten years of her career as a publicist before expanding her portfolio of talents with the launch of Live Pretty in 2010. Balancing the busy demands of career and family, Julia lives with her husband and daughter in Orlando, Florida. In addition to her work in marketing, she serves a number of community organizations and initiatives in Central Florida.

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