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Cajun Pork Roast with a Pineapple Dinner Salad--NEW!

Recipe: Cajun Pork Roast with a Pineapple Dinner Salad--NEW! NEW


Serves 4


    For the pork
    1 pork center-cut loin roast. Approx 1.5 pounds. Or you can use a pork tenderloin which will serve 2, or get two pork tenderloins.
    1 Tbl (or to taste) of Cajun seasoning. There are lots of Cajun blends all set for you at the spice section of your local market.

    For the pineapple dinner salad
    16 oz. of pineapple chunks. Fresh (1 medium pineapple cored and chunked) or canned will work (See Note on Pineapple in the directions below)
    1/2 cup of pineapple juice from the can or you can use 1/2 cup of apple juice. I use the baby juice available in the baby food section. That way you can buy a small bottle.
    1 red pepper cut into dice
    4 cups of baby greens. I used baby romaine but you can use a Spring mix or rocket greens too.
    1 cup of chopped black walnuts (optional)
    1/2 cantaloupe sliced thinly

    For the Dressing
    1 tsp of lime zest
    1/4 cup of lime juice
    1/2 cup of pineapple juice
    1 Tbl of honey
    1 tsp of Cajun seasoning
    1 pinch of cayenne (optional)


    Heat your oven to 425 degrees. Oil the meat with olive oil spray and rub the Cajun seasoning all over. Put in an oven-proof pan and roast until your meat thermometer reaches 160 degrees. If you are using pork tenderloin your cooking time will only be about 15 minutes. The pork roast will take 45 to 50 minutes. Check your thermometer at the 30 minute point to see how it is doing. When roasted, just take it out of the oven while you finish up the salad. A 160-degree pork will still show a slight hint of pink. This is perfectly safe. Or you can always cook it longer if you prefer no pink.

    To make the salad and plate your dinner.

    Take the cantaloupe slices and fan them out in a leaf pattern across half of the dinner plate.

    In a large bowl add your greens, pineapple, nuts, and red pepper.

    (Note: During summer I like to grill my pineapple before I add it to the salad. I like the juxtaposition of the warm pineapple with the cold veggies and the grill marks give it extra character).

    Whiz the dressing ingredients in a small blender or you can put them in a jar with a lid and just shake like crazy until it is emulsified (well mixed).

Serving Suggestions:

    Pour 1/2 of the dressing on the salad and toss. Place the tossed salad on the other side of the dinner plate. Slice your pork and fan it across the salad. Drizzle the remaining dressing over the pork and the cantaloupe.

    A very flavorful and healthy dinner.

Enjoy. Cheers! Zola

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