Orange and Grilled Pork Salad

Citrus and meat can go well together. The sweet acidic flavor of orange juice pairs perfectly with the tender buttery pork flavor. Today I will teach you how to make a Grilled Pork and Orange salad. The smoky flavor addition of the grill will change the flavor profile of the pork to give it more of a Mexican “Al pastor” taste. These are the things you will need to make the delicious salad:

1 lb of Pork, thinly sliced
1 Cup Broccoli
1 Cup Carrots
Romaine Lettuce
½ Cup White Wine Vinegar
½ Cup Olive Oil
1 Cup Orange Juice, unstrained
3 Cloves of Garlic
1 Tbsp Various Herbs
Pinch of Kosher Salt
Fresh Ground Black Pepper

The best way to prepare your pork is to grill it. To do so, start your fire and let it burn for 45 minutes to 1 hour before you put your pork out. Once the coals have turned mostly gray, your fire is ready. Put your pork onto the grill. Cover it and leave it for about four minutes. After four minutes, check your pork and flip it. Cover and leave it for four more minutes. Once your time has passed, check the temperature. We are trying to get the pork to an internal temperature of 150 degrees. If it hasn’t hit that mark, put the cover back on the grill and recheck it every minute until it is at 150 degrees. A great way to tell if your pork is cooked all the way is to look at it. When it’s cooked, it will have char marks from the grill and have a light white color to the meat. Once it hits the mark, take it off the grill and set aside. If you don’t have access to a barbeque grill, then it’s also possible to grill your pork in an oven.

First off, pre heat your oven to 400 degrees. To prepare your pan for the pork, cover a sheet pan with aluminum foil and place a wire cooling rack on Once you oven preheated, it’s time to cook your pork. Place the pork onto the rack. Place the rack in the oven for 6 minutes. After six minutes, take the tray out and flip the pork. The goal, as will grilling anything, is to get nice coloring and smoky flavor notes in the meat. This is going to go pretty fast, so you need to pay attention. After five or six more minutes, take the pork’s temperature. If it has yet to reach this mark, put it back into the oven and re-check it ever minute or so until it hits the 150 degree mark. Once you hit the mark, take your pork out of the oven and set it aside to cool.

Whether or not you are grilling indoors or out, the rest of the prep is the same. After the pork has cooled a bit, you may already julienne the pork. Normally you would need to worry about serving the pork nearly immediately after cooking to maintain the moisture, but since this is going to be covered by your vinaigrette, so moisture retention will not be an issue. After you have cut your pork, cut up your broccoli and toss it in the lettuce, with your carrots and broccoli.

Now, it is time to make your vinaigrette. This vinaigrette is not a suspended vinaigrette, which means there is an emulsifier in the mix, but we don’t have an emulsifier. But what we’re going to do, is add the orange juice and the vinegar and the herb and crushed garlic blend. We’re going to mix that up really well.

Crush your garlic to release all those flavorful garlic juices. Finley chop your herbs and add that with the garlic to your orange juice. Add a little Kosher salt and Fresh Ground Black Pepper in to the mixture. So while whisking the orange juice, slowly pour the olive oil into the orange juice. This helps to suspend the oil and vinegar, so that when we dress our salad, we won’t have that acid at the bottom of the bowl and it will be mixed thoroughly. Now pour this over the salad. Voila! Toss the salad to thoroughly cote the ingredients in your vinaigrette. Serve and enjoy.

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