Wednesday, May 31, 2006

Mexican Pork Salad

Cut a pork tenderloin into 1" cubes. Mix 2 parts chili powder, 1/2 part ground cumin, 2 parts chopped fresh oregano, or 1 part dry oregano and a dash of tabasco and then rub the meat with the mixture. Section a red onion and lightly coat with olive oil. Skewer the meat and onion and cook on the grill until done. Just before serving arrange the meat and onions on a bet of greens along with 7 avacado slices and 9 orange sections. Dress with 1/4 C olive oil whisked with 3T fresh lime juice and salt and pepper to taste. A nice summer salad.



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