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Kentucky Pork Salad

Natural.Foodie's picture
Ingredients
  Dijon mustard 5 Tablespoon
  Unsulphured molasses 6 Tablespoon
  Bourbon 5 Tablespoon
  Hot pepper sauce 1⁄4 Teaspoon
  Pork loin chops 6 , cut 1 inch thick
  Yams 3⁄4 Pound, peeled and cut into 1/4-inch slices (About 3 Yams)
  Fresh lime juice 1⁄2 Cup (8 tbs)
  Shallots 3 Tablespoon, minced
  Parsley 1 Tablespoon, minced
  Salt 3⁄4 Teaspoon
  Black pepper 1⁄2 Teaspoon, coarsely cracked
  Peanut oil 2⁄3 Cup (10.67 tbs)
  Chicory head 1 , torn into bite-size pieces (Curly Endive)
  Red cabbage 1 Pound, shredded (1 Small Sized)
  Tart apples 2 , cored and cut into wedges (Such As Granny Smith)
Directions

GETTING READY
1) In a large baking dish, add 2 tablespoons of the mustard, 3 tablespoons of the molasses, 2 tablespoons of the bourbon and 1/8 teaspoon of the hot sauce. Combine the items.
2) Place the pork chops and sliced yams into the mixture and turn to coat.
3) Cover and let marinate at room temperature for at least 30 minutes or up to 4 hours.
4) Light the charcoal or preheat the broiler.
5) Remove the pork chops and yams from the marinade, scraping off most of it.
6) Place on the grill by covering with a tent of aluminum foil, or broil about 3 to 4 inches from the heat, turning once, until glazed and browned but white and moist throughout, about 6 minutes on each side.
7) Grill the yam slices for 8 to 10 minutes on each side, until soft and browned.

MAKING
8) In a medium bowl, combine the remaining 3 tablespoons mustard, molasses and bourbon and 1/8 teaspoon hot sauce with the lime juice, shallots, parsley, salt and pepper. Gradually whisk in the oil in a steady stream to make a dressing.
9) Discard the bones from the pork chops and cut the meat into 1/2-inch cubes.
10) Place the pork in a shallow bowl, add the yams and half the dressing. Toss to coat well.

FINALIZING
11) Use a platter, to line with the chicory tossed with a little dressing.
12) Add the shredded cabbage, also tossed with dressing, in a ring on the platter.
13) Toss the apple wedges in dressing and arrange in spokes around the platter.
14) Mound the dressed pork and yam slices in the center.
15) Alternately, toss all the ingredients with the remaining dressing at one time.

SERVING
16) Drizzle extra dressing on top before serving.

TIPS
Steps 1-7 can be prepared 1 day ahead. Cool to room temperature, then wrap and refrigerate overnight. Let return to room temperature before continuing with the recipe.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Pork
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
6

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