Grilled Pork/Pear Salad W/Creamy Apple Dressing |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Diabetic recipe that sounded different. I will post the pork recipe and the dressing together here for the sake of convenience. The dressing is based on apple juice, low-fat mayo and buttermilk and can be made ahead for up to 24 hours. Ingredients:
2 pork loin chops, 3/4-inch thick |
2 tablespoons olive oil |
1 teaspoon dried sage, crushed (or thyme) |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
8 cups salad greens, torn |
2 medium pears, thinly sliced |
1/4 cup walnuts, broken and toasted optional |
1/2 cup buttermilk |
2 tablespoons low-fat mayonnaise |
1 tablespoon apple juice concentrate, thawed |
1 teaspoon dijon mustard |
1 green onion, finely chopped |
1/4 teaspoon dried sage, crushed (or thyme) |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Mix all dressing ingredients, cover and chill for up to 24 hours.
2. Brush chops with oil.
3. In a small bowl, mix together sage, salt and pepper and then sprinkle this mixture evenly onto all sides of the chops with fingers.
4. Grill chops over medium heat for 5-6 minutes per side or until juices run clean and thermometer reads 160 degrees.
5. Cut chops into sliced stips.
6. On 4 plates, arrange greens, pear slices, and pork slices. Stir the dressing and pour onto salad. Garnish with walnuts if desired.
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