Pork, Pineapple, and Anaheim Chile Salad with Avocado

This recipe is from Cooking Light’s Septemeber 2009 issue. It is wonderful. I added extra avocado to mine.










Pork, Pineapple, and Anaheim Chile Salad with Avocado


  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (1-pound) pork tenderloin, trimmed
  • 1 tablespoon olive oil
  • Cooking spray


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


  • 1/2 fresh pineapple, 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

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° (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. Peel pepper and 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.


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