Grilling gives the pork extra flavor, butbroiling works just as well. This pretty dish makes a great buffetsalad.
Recipe: Layered Pork FajitaSalad
1 1/2 pounds boneless pork loin chops(about 6)
1/4 cup olive oil
2 tablespoons lime juice
1 teaspoon dried oregano
1 teaspoon chili powder1 head iceberg lettuce, shredded
1 (15-ounce) can black beans, drained
4 ounces sharp cheddar cheese, grated
Guacamole (recipe below)
1 (8-ounce) jar salsa (mild, medium or hot)
16 ounces (2 cups) sour cream
3 cups cooked white rice
1 (2 1/4-ounce) can sliced black olives, drained
2 green onions, thinly slicedCorn tortilla chips for accompaniment
Guacamole:In a medium bowl, stir together 2 mashed ripe avocados, 1 tablespoonlemon juice, 1 tablespoon minced onion, 3 tablespoons mincedcilantro, 1 chopped tomato, and 1 seeded and minced jalapenochile (wear rubber gloves when handling hot chile).
Recipe provided courtesy of Pork: The OtherWhite Meat.
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