Grilled Pork Loin Asian Salad with BBQ Dressing
Have dinner on the table in a flash with this sweet and savory combination of Smithfield Marinated Pork Loin and homemade BBQ dressing.
Servings 4
Ingredients
FOR THE SALAD
- 1 - Smithfield Garlic and Herb Pork Loin Filet
- 16 oz pkg - shredded iceberg lettuce
- 1 - 15 oz can pineapple tidbits drained (reserve juice for another use)
- 1 - 8 oz pkg - shredded sharp cheddar cheese
- 1 - 2 oz pkg almond slivers
- 1 - 5 oz can chow mein noodles
- 1 bunch green onion tops chopped
FOR THE DRESSING
- 3/4 cup catsup
- 3 tblsp apriot preserves
- 3 tblsp brown sugar
- 1 tblsp white wine vinegar
- Juice of 1 lime
Instructions
FOR THE SALAD
- Grill the pork loin according to the package directions.
- Remove the pork from the grill when it has finished cooking and allow it to rest a few minutes before cutting. This will help to seal the juices in the meat.
- After the resting period, cut the pork into bite size pieces.
- Place the shredded lettuce in a large bowl. Top the lettuce with the cut up pieces of pork and the remaining salad ingredients.
FOR THE DRESSING
- Place ingredients into a medium size mixing bowl and whisk together well, making sure that the brown sugar has completely dissolved.
- Fill individual bowls with the desired amount of salad, top with dressing and enjoy!
Notes
Adjust the amount of brown sugar up or down depending upon the amount of sweetness you desire.