Saturday, July 2, 2011

cucumber and mango salad with chili-spiced pork... 35 minutes

the goods:

2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 boneless pork loin chops
1 and 1/2 teaspoons chili powder
4 teaspoons honey
2 tablespoons fresh lime juice
1 large ripe mango, peeled, pitted, and cut into 1-inch pieces
1/2 English cucumber, cut into 1-inch pieces
1 large head romaine lettuce, roughly chopped

In a medium skillet, heat 1 teaspoon oil over medium. Pat pork dry and season with salt and pepper, and 1 teaspoon chili powder. Cook until pork is browned and cooked through, about 10 minutes, flipping once. Transfer to a cutting board and loosely tent with foil. Let pork rest 10 minutes before thinly slicing.

In a large bowl, whisk together 2 tablespoons oil, 1/2 teaspoon chili powder, honey, and lime juice. Season with salt and pepper.

Add mango, cucumber, and lettuce and toss to combine. Serve salad with sliced pork.

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