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Latin-style Cabbage Salad With Grilled Pork And Pineapple

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Latin-style Cabbage Salad With Grilled Pork And Pineapple

Ingredients

  • 1 pork tenderloin, about 12–14 oz (350–400 g), trimmed and cut into 1/2 in (2 cm) cubes
  • 1 carrot, peeled and diced medium
  • 1 small or 1/2 large ripe pineapple, peeled and cut into 1/2 in (2 cm) cubes (about 1 cup)
  • 1/2 cup loosely packed fresh cilantro leaves
  • 2 tablespoons olive oil
  • 1 cup pineapple juice or orange juice, for the dressing
  • kosher salt and freshly cracked black pepper to taste
  • 3/4 cup extra virgin olive oil, for the dressing
  • 3 tablespoons cumin seeds
  • juice of 2 limes (about 1/4 cup), for the dressing
  • 1 head green cabbage, cored and diced large
  • 1 tablespoon minced fresh garlic, for the dressing
  • 1 red bell pepper, seeded and diced medium
  • kosher salt and freshly cracked black pepper to taste, for the dressing
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