Grilled Pork, Tomato, Frisée, and Black Bean Salad with Chipotle Citrus Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 canned chipotle chiles in adobo 1/4 cup bottled major grey's chutney |
1/4 cup bottled major grey's chutney |
1/4 cup fresh orange juice |
1/4 cup fresh lime juice |
2 ears corn |
1 pound vine-ripened tomatoes (about 3 medium) |
10 radishes |
1 cup drained canned black beans |
1 pound pork tenderloin |
2 large heads frisée (french curly endive; about 1/2 pound total) |
Directions:
1. Prepare grill
2. Make dressing: Mince enough chipotles to measure 2 teaspoons. In a blender puree chipotles, chutney, citrus juices, and salt to taste until dressing is smooth. Dressing may be made 1 day ahead and chilled, covered.
3. Cut enough corn from cobs to measure 1 cup. In a small saucepan boil corn in water to just cover until crisp-tender, about 2 minutes. In a colander drain corn and rinse under cold water to stop cooking. Pat corn dry and cut tomatoes and radishes into 1/4-inch dice. Vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.
4. Pat pork dry and season with salt and pepper. Grill pork on a lightly oiled rack set 5 to 6 inches over glowing coals, turning it, until a thermometer inserted diagonally into center registers 155°F., 15 to 20 minutes. (Alternatively, pork may be grilled in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Let pork stand 5 minutes and thinly slice. Chop frisée and transfer with corn, tomatoes, radishes, beans, and pork to a large bowl.
5. Just before serving, toss salad with dressing.
6. Each serving about 327 calories and 8 grams fat. Nutritional analysis provided by Gourmet
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