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The Honolulu Advertiser
Posted on: Wednesday, October 19, 2005

TASTE
Caribbean salad a toss of spicy pork and pineapple

 •  A world of olive oil

Associated Press

Hearty with jerk-spiced pork, pineapple and cantaloupe, this salad also uses a mix of greens, such as frise and romaine. The dressing is a concoction of honey, lime juice and spices.

CHARLES SCHILLER | Associated Press

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This spicy roast pork and fruit salad is hearty but low-fat. Jerk seasoning gives the roasted pork tenderloin a warmly spirited flavor, nicely balanced by the fruit and lime juice in the salad.

The recipe is from "The New Woman's Day Cookbook" (Filipacchi, 2005, $35), by Elizabeth Alston and the editors of Woman's Day magazine. The book jacket calls describes it as "simple recipes for every occasion" and it includes baked macaroni and cheese as well as roasted red snapper with coconut-ginger sauce.

Darmers' markets are good places to go for fresh, unusual greens for your salad.

SPICY ISLAND SALAD OF ROAST PORK AND FRUIT

  • 1 pound pork tenderloin
  • 1 tablespoon plus 1 teaspoon Caribbean jerk seasoning
  • 8-ounce can pineapple chunks in juice
  • 1-2 limes
  • 1 tablespoon honey
  • 1/2 cantaloupe, cut into 4 wedges
  • 8 cups (9 ounces) mixed salad greens (such as romaine, frise, radicchio)

    Heat oven to 425 degrees. Place pork in roasting pan; rub with 1 tablespoon jerk seasoning. Roast 30 minutes or until barely pink in the middle and an instant-read meat thermometer inserted in the center registers 155 degrees.

    Remove to cutting board, cover loosely with foil and let rest 8 to 10 minutes.

    To make the dressing: Drain pineapple juice into a large bowl. Add 1 teaspoon grated lime peel and 1/4 cup lime juice, honey and 1 teaspoon jerk seasoning. Whisk to blend.

    Cut each wedge of melon off the peel then slice thinly crosswise.

    Cut pork in 1/4-inch-thick slices. Add to dressing along with salad greens, cantaloupe and pineapple. Toss to mix.

    Makes 4 servings.

    Nutrition information per serving: 265 calories, 26 g protein, 27 g carbohydrate, 2 g fiber, 6 g fat (2 g saturated), 67 mg cholesterol, 104 mg sodium.