Healthified Marinated Pork With Summer Corn Salad |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Per Eat Better America, Streamline prep work with this peppy lime juice-and-honey mixture. . .use part of it to marinate the pork and the rest to dress the salad. Ingredients:
1 lb boneless pork loin, trimmed of fat (i plan to just use a pork tenderloin) |
1/3 cup lime juice |
2 tablespoons honey |
1 fresh jalapeno pepper, seeded and finely chopped |
1/4 cup cilantro, snipped |
1/2 teaspoon salt |
1 (9 ounce) box frozen corn |
2 cups fresh arugula, coarsely chopped (may sub spinach) |
1 medium red sweet pepper, seeded and chopped |
Directions:
1. Cut pork into 11/2-inch cubes. Place pork cubes in a large resealable plastic bag set in a shallow dish.
2. Make marinade: In a small bowl, whisk together lime juice and honey. Stir in chile pepper, cilantro, and salt. Add 1/4 cup of the lime juice mixture to pork cubes in bag. Set aside remaining lime juice mixture. Seal bag; turn to coat pork cubes. Marinate in the refrigerator for 1 hour, turning bag occasionally.
3. Drain pork, discarding marinade. Thread pork cubes onto eight 8-inch skewers (make sure you soak wooden skewers in water for 30 minutes prior to using them so they don't burn on the grill), leaving 1/4-inch spaces between cubes. For a charcoal grill, place skewers on the rack directly over medium coals. Grill, uncovered, for 18 to 20 minutes or until no pink remains, turning skewers to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as above.).
4. Prepare corn according to package directions; cool slightly. In a medium bowl, combine corn, arugula, and sweet pepper. Add the reserved lime juice mixture; toss to coat. Serve pork with corn salad.
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