Mexican · Dinner
Spiced Pork Salad with Pineapple
Seared spiced pork tenderloin sliced over grilled pineapple, romaine, red onion, and cotija, finished with a lime-chili dressing. The pork is rubbed with cumin, chili powder, and smoked paprika before a hot skillet sear, then rested and sliced thin. Cilantro and pepitas add crunch and freshness.
$6
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
478Calories
42.3gProtein
24.8gFat
24.1gCarbs
13.2gSugar
4.9gFiber
798mgSodium
123mgChol
6.9gSat Fat
1180mgPotassium
180mgCalcium
3.4mgIron
1.1mcgVitamin B12
42mgVitamin C
Goes well with
Mexican lager or pilsner
local
Jamaica (hibiscus agua fresca)
international
gluten-free
protein-rich
low-carb
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the pork tenderloin dry, rub all over with chili powder, cumin, smoked paprika, and salt. Chop the romaine, slice the red onion thinly, and chop the cilantro.
2
Sear
Heat 2 tsp olive oil in a skillet over medium-high heat. Add pork and sear 3–4 minutes per side until a deep brown crust forms and internal temperature reads 145°F.
3
Rest
Transfer pork to a plate and rest 5 minutes until juices stop pooling. Slice thin against the grain and char the pineapple rings 2 minutes per side in the same skillet over medium-high heat until dark marks form.
4
Plate
Toss romaine and red onion with remaining olive oil and lime juice. Arrange dressed lettuce on a plate, top with pork and charred pineapple, scatter cotija, cilantro, and pumpkin seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork tenderloin
- 44 pineapple rings, fresh (about 100g)
- 4 cupsabout 60g romaine lettuce
- 4 tbspabout 20g red onion
- 2 tbspabout 8g cotija cheese, crumbled
- 2 tbsp30ml olive oil, divided
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 2 tbsp30ml lime juice
- 2 tbsp2 tbsp fresh cilantro
- 2 tsp10g pumpkin seeds
