Cuban Pork Adobo Salad

By JAmero4702

Ingredients

• 4 New York (top loin boneless) pork chops, 3/4 inch thick
• 2/3 cup lime juice
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 to 1 tsp salt
• 1/4 tsp ground black pepper
• 5 oz arugula, watercress or assorted baby greens
• 4 slices fresh pineapple 1/2 inch thick
• 14.5 oz can black beans, drained and rinsed
• 1/2 small red onion, cut into thin slivers
• 3 tsp olive oil, plus oil for grill grate
• 1 tsp honey

Preparation

Step 1

In a small bowl, whisk lime juice, garlic, cumin, salt and pepper. Reserve 1/4 cup for dressing and refrigerate. transfer remaining mixture to a self-sealing plastic bag. Add chops, seal bag and refrigerate 24 hours.

Prepare medium hot fire with charcoal or preheat gas to medium high. Lightly oil grill grates.

Remove chops from marinade, do not pat dry. Discard remaining marinade. Grill chops and pineapple over direct heat, turning once, until pineapple is heated though and internal temperature of pork on a meat thermometer reads between 145 and 160 degrees-about 8-11 minutes. Remove and let pork rest 3 minutes.

Place greens on plate then add pineapple, balck beans and onion. /top with pork chops. Whisk olive oil and honey into reserved dressing mixture, drizzle on salads.