Grilled Pork and Pineapple Salad with Simple Vinaigrette

Author: Sarah Bates | The Chef Next Door

Serves 4


Smithfield Marinated Slow Smoked Mesquite Flavor Fresh Pork Loin Filet

3/4 cup olive oil

1/4 cup balsamic vinegar

3 Tablespoons honey

1 Tablespoon Dijon mustard

1 teaspoon salt

1/4 teaspoon black pepper

1 package mixed greens 

1 fresh cored pineapple, cut into bite sized pieces

1 heirloom tomato, cored and sliced 

1/2 English cucumber, thinly sliced

Remove the pork from the refrigerator and let is stand at room temperature for 15 minutes. 

To make the dressing, add the olive oil, vinegar, honey, mustard, salt, and pepper to a glass jar with a tight fitting lid. Close the lid tightly and shake vigorously until combined.

Preheat the grill to medium-high heat, between 350 and 400 degrees. Grill the pork, covered with the lid, 10 to 12 minutes on each side, or until a meat thermometer inserted in thickest piece of the pork registers 145 degrees. Remove the pork from grill, loosely tent with foil and let stand for 10 minutes.

Thinly slice the pork. Divide the lettuce among four plates, then top with the pineapple, tomato, and cucumber, followed by slices of the pork. Drizzle the dressing over the salad. 

Bon Appétit!