TASTE
Caribbean salad a toss of spicy pork and pineapple
| • | A world of olive oil |
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
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.
