Marinated Pork Cutlets With Orange-Jicama Salad

By á-170456

Ingredients

• FOR THE CUTLETS:
• === MARINADE
• 2 tablespoons fresh orange juice
• 1 tablespoon vegetable oil
• 2 teaspoons tamari
• 2 teaspoons grated orange zest
• 1/2 teaspoon minced garlic
• 1/8 teaspoon red pepper flakes
• 8 thin boneless pork cutlets - (abt 1 3/4 lbs) trimmed of fat, and slightly pounded
• Kosher salt to taste
• Freshly ground black pepper to taste
• DRESSING:
• 2 tablespoons vegetable oil
• 1 tablespoon fresh lime juice
• 1 tablespoon rice wine vinegar
• 2 teaspoons Asian sesame oil
• 2 teaspoons tamari
• 1 teaspoon grated orange zest
• SALAD:
• 2 large navel oranges
• 3 plum tomatoes cored, diced
• 1/2 cup julienned peeled jicama
• 2 tablespoons finely-chopped cilantro
• 2 Romaine hearts trimmed, and cut crosswise into 1/2" slices

Details

Servings 4

Preparation

Step 1

To make the Marinade: In a small bowl whisk together the marinade ingredients.

Lightly season the pork cutlets on both sides with salt and pepper. Place the cutlets in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag on a plate, and refrigerate 1 to 2 hours, turning the bag occasionally.

To make the Dressing: In a small bowl whisk together the dressing ingredients. Set aside

To make the Salad: Section the orange by first slicing off the top and bottom of the fruit just down to the juicy pulp. Stand the fruit on one flat end and, using a sharp paring knife, slice off the rind and all the whitish pith in curved, vertical strips. Cut just to where the juice and the pith meet. Turn the fruit as you go, following the curve of the fruit as you slice downward.

Proceed with the following cuts over a medium bowl to catch the juice and segments: Slice along the length of one side of a membrane dividing two sections. Cut just to the tapered inner edge of the section. Repeat on the other side of the segment, separating the fruit from the membrane. Give the knife a slight twist to pop out the clean section. Repeat with all remaining sections. Add the rest of the salad ingredients, except lettuce, add the dressing, and set aside until ready to serve.

Remove the cutlets from the bag and discard the marinade. Grill over Direct Medium heat for 4 to 5 minutes, turning once halfway through grilling time.

To serve, place two cutlets on each serving plate. Add the lettuce to the salad mixture and toss to combine. Spoon salad on top of the cutlets, dividing evenly. Serve immediately.

This recipe yields 4 servings.

Wine Recommendation: Pull the cork on a fruity, light-bodied Pinot Noir from Sonoma.

Beer Recommendation: A graceful wheat beer, preferably a microbrew from Washington State, tastes just right here.