Twice-cooked pork with pineapple-kiwi salsa

Votes: 1

Time: 18 min.
Complexity: easily
Servings: 4

If you have leftover cooked pork in the fridge, make this dinner by searing it in olive oil (to create a golden-brown crust), then brightening it up with a vibrant pineapple-kiwi salsa. If you prefer, you can also make this dish with sliced pork loin or leftover lean tenderloin. Then serve it with a prepared bean and rice salad.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g of leftover baked pork fillet, sliced crosswise into 2.5 cm thick pieces
1 cup diced pineapple (fresh or canned in its own juice)
1 cup peeled and diced kiwi (about 2-3 pcs.)
2 tablespoons chopped fresh cilantro leaves
1 jalapeno pepper, seeded and finely chopped
1 tbsp fresh lime juice
Salt and ground black pepper
1 tbsp. l. olive oil
1 tbsp chili powder

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a medium bowl, combine the pineapple, kiwi, cilantro, jalapeño, and lime juice and toss to combine. Season with salt and pepper to taste.

Heat oil in a large skillet over medium heat. Season the pork slices on both sides with salt and pepper. Rub the pork on both sides with chili powder.

Place the pork in a hot skillet and sear for 2 minutes on each side until golden brown. Serve the pork with some fresh pineapple-kiwi salsa on top, along with Bean and rice salad.

Author of the recipe - Robin Miller is a food writer and nutritionist.

Categories:

recipe / Dinner / Main courses / Meat /

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