Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, cuban pork adobo salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
For the dressing-marinade mixture, in a small bowl whisk together lime juice, garlic, cumin, salt, and pepper. It's easy to enjoy garden-fresh flavor with the Cuban Pork Adobo Salad. With seasoned New York (top loin) pork chops and grilled pineapple slices on crisp greens, this salad is perfect for family get-togethers and backyard barbecues.
Cuban Pork Adobo Salad is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Cuban Pork Adobo Salad is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook cuban pork adobo salad using 12 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Cuban Pork Adobo Salad:
- Get 3 lb Pork tenderloin
- Take 8 oz Lemon juice
- Get 3 clove Garlic minced
- Make ready 1 tsp Ground cumin
- Prepare 1 tsp Salt
- Prepare 1 tsp Black pepper
- Prepare 1 can Sliced pineapple
- Get 16 oz Arugula, watercress, assorted baby greens and head lettuce
- Prepare 14 1/2 oz Black beans, drained and rinsed
- Take 1 small red onion
- Prepare 3 tbsp Olive oil
- Take 1 tsp Honey
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Steps to make Cuban Pork Adobo Salad:
- In a small bowl, whisk lemon juice, garlic,cumin, salt and pepper. Reserve 1/2 cup for dressing, refrigerate. Transfer remaining mixture to plastic bag. Add pork, seal bag and refrigerate for 1/2-1 hour. - - Preheat lightly oil grill to medium heat. Grill porkand pineapple, turning once, until meat temperature is 140-160 - about 8-11 minutes
- Place green and lettuce on plates, add beans, onion and pork, top with pineapple - - Whisk olive oil and honey into reserved dressing, drizzle on salads
Cuban Salad Bowl Simple Roots Wellness. The first time I cooked a Cuban-style pork shoulder, what came out of the oven had a glistening, charred, crisp crust, but as soon as I started carving, I realized that the stuff was rubber. It wasn't until several years later that I tasted Cuban mojo-marinated roast pork as it should be: juicy, succulent, intensely porky, and melt-in-your-mouth tender. Put pork, soy sauce, vinegar, garlic, pepper, water, and bay leaf in a pan. Boil in medium heat until half the water has evaporated or until meat is tender (You can add more water if longer boiling time is required).
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