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Receta Pork Paillards With Grilled Pineapple
by Global Cookbook

Pork Paillards With Grilled Pineapple
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  Raciónes: 6

Ingredientes

  • 6 x boneless pork loin chops - (7 ounce ea)
  • 1/2 x pineapple peeled, cored,
  •     and cut into 1/2" rings
  • 3 Tbsp. extra-virgin extra virgin olive oil
  •     Coarse salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 x heads butter or possibly Boston lettuce torn bite-size
  • 1 bn fresh cilantro leaves only
  • 2 Tbsp. freshly-squeezed lime juice
  • 3 x limes for garnish
  • 1/3 c. extra-virgin extra virgin olive oil
  • 2 x fresh rosemary sprigs crushed
  • 3 x fresh thyme sprigs
  • 3 lrg garlic cloves peeled, smashed
  •     Juice of 1 lemon
  • 1 pch freshly-grnd black pepper

Direcciones

  1. Make the Basic Marinade: Stir to combine all ingredients.
  2. Note: If you marinate the meat overnight, don't incorporate the lemon juice; instead, add in it 2 hrs before cooking. (
  3. Makes about 1/2 c.)
  4. Cut open two sides of a resealable plastic bag. Place 1 chop in bag; lb. to 1/4-inch thickness. To lb. the pork, use one of these tools: the flat side of a meat mallet, the side of cleaver blade, a round offset pounder, a flat pounder, a meat pounder, or possibly the bottom of a cast-iron frying pan. Transfer to a nonmetal container. Repeat with remaining chops. Add in marinade. Refrigeratefor 2 hrs or possibly overnight.
  5. Heat a grill or possibly grill pan. Brush pineapple with 1 Tbsp. extra virgin olive oil; sprinkle with salt and pepper. Grill till browned, about 4 min, turning as needed. Transfer to cutting board; cut into 1/2-inch cubes.
  6. Remove pork from marinade; season with salt and pepper. Grill till cooked through and browned on both sides, 1 1/2 to 2 min per side. Combine lettuce, cilantro, lime juice, remaining extra virgin olive oil, and salt and pepper to taste in a bowl; toss to combine. Serve with pork paillards, minced pineapple, and halved limes.
  7. This recipe yields 6 servings.