Let the Grilling Begin!

It’s been an absolutely fantastic weekend weatherwise so I couldn’t resist the urge to crank up the grill. Fortunately the menu plan for today allowed that without any real variation. Dinner was just the latest meal in today’s Sunday Porktacular. I didn’t plan it that way. It just sort of happened. Bacon for breakfast. NC BBQ for lunch. Spinach Salad with Spiced Pork for dinner. Clearly dinner was my one nod to healthy eating today. This meal is super easy, super quick and, if you grill the pork, virtually no dishes to wash – so it gets 3 stars right off the bat!

I substituted bottled Chili Garlic Sauce for the Sriracha and garlic powder since that’s what I had in the house. And I used bone-in pork chops instead of tenderloin. Again, I had them already and it seemed unnecessary to use an especially fine cut of meat for this. Coat the chops in the chili sauce and then rub them with the brown sugar. Grill them on the bone and then cut them after they’ve rested a few minutes. I had a bag of cabbage for slaw so I used that instead of the Napa cabbage the recipe calls for. I did use the red pepper and if I made it again I’d probably add matchstick carrots as well. The spinach is really improved by the crunchy things. I used the Ken’s Lite Asian Sesame dressing because it was on major sale at Kroger this week.

Good? Yep.
Easy? Could hardly be easier.
Good for company? Not overly impressive if that’s your goal, but easy to put together for a luncheon and pretty.
Special shopping? Nope.

Spinach Salad with Spiced Pork and Ginger Dressing

Ingredients

1 (1-pound) pork tenderloin, trimmed
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/4 teaspoon salt
Cooking spray
3 cups baby spinach leaves
2 cups thinly sliced Napa cabbage
1 cup red bell pepper strips
1/4 cup low-fat sesame ginger dressing (such as Newman’s Own)

Preparation

1. Cut pork crosswise into 1/2-inch slices; flatten each slice slightly with hand. Combine pork and Sriracha in a bowl, tossing to coat. Add sugar, garlic powder, and salt; toss well.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork mixture to pan, and cook 3 minutes on each side or until done. Remove from heat; keep warm.

3. Combine spinach, cabbage, and bell pepper in a large bowl. Add sesame ginger dressing; toss well. Arrange 1 1/2 cups spinach mixture in each of 4 shallow bowls; top each serving with 3 ounces pork.

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