Servings: 4
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Notes: *Or combine 4 teaspoons ground allspice, 1 tablespoon EACH dried thyme and paprika, 1 teaspoon EACH cayenne, garlic powder, onion powder, salt and 1/4 teaspoon black pepper.
Cuisine: Caribbean
Categories: Grill, Nat. Pork Producers Council, Pork, Salads
2 4 ounce boneless pork chops, cut into 3/4-inch cubes
1 tablespoon Caribbean-style rub*
1 1/2 cups dry couscous
2 cups boiling water
1/2 teaspoon salt
1/2 cup dried cherries
4 green onions, sliced
2 oranges or can of mandarin oranges, peeled & sliced
1 11 ounce can mandarin oranges, drained
1 medium cucumber, sliced
4 tablespoons olive oil
2 tablespoons orange juice
Zest of one orange
1 1/2 teaspoons brown sugar
Salt and pepper, to taste
2 tablespoons chopped pecans
1. In plastic bag, shake together the rub and pork cubes to evenly coat pork. Skewer cubes and grill over medium-hot coals for 8 minutes, turning occasionally. Set aside.
2. Meanwhile, cover the couscous with boiling water seasoned with 1/2 teaspoon salt; cover and let rest 5 minutes. Stir cherries and green onions into couscous. Arrange cucumber slices around the edge of four dinner plates; equally portion couscous mixture onto plates; topping with orange slices and pork cubes. Stir together oil, orange juice, zest, brown sugar and salt & pepper; drizzle over salads and garnish each salad with some chopped pecans.
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Notes: *Or combine 4 teaspoons ground allspice, 1 tablespoon EACH dried thyme and paprika, 1 teaspoon EACH cayenne, garlic powder, onion powder, salt and 1/4 teaspoon black pepper.
Cuisine: Caribbean
Categories: Grill, Nat. Pork Producers Council, Pork, Salads
2 4 ounce boneless pork chops, cut into 3/4-inch cubes
1 tablespoon Caribbean-style rub*
1 1/2 cups dry couscous
2 cups boiling water
1/2 teaspoon salt
1/2 cup dried cherries
4 green onions, sliced
2 oranges or can of mandarin oranges, peeled & sliced
1 11 ounce can mandarin oranges, drained
1 medium cucumber, sliced
4 tablespoons olive oil
2 tablespoons orange juice
Zest of one orange
1 1/2 teaspoons brown sugar
Salt and pepper, to taste
2 tablespoons chopped pecans
1. In plastic bag, shake together the rub and pork cubes to evenly coat pork. Skewer cubes and grill over medium-hot coals for 8 minutes, turning occasionally. Set aside.
2. Meanwhile, cover the couscous with boiling water seasoned with 1/2 teaspoon salt; cover and let rest 5 minutes. Stir cherries and green onions into couscous. Arrange cucumber slices around the edge of four dinner plates; equally portion couscous mixture onto plates; topping with orange slices and pork cubes. Stir together oil, orange juice, zest, brown sugar and salt & pepper; drizzle over salads and garnish each salad with some chopped pecans.
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