I know you’ve heard me talk about Tarragon before in this amazing potato salad, but we fell in love with Tarragon using it on the Pork Chops I am sharing here today. This post is about Pork, and how to enjoy it on a salad. I realize that Bacon falls into the Pork category, but I am saving Bacon for it’s very own post…I love it just that much! 🙂
So for those of you who have never used Tarragon before, this might freak you out and make you not want to try it, but it has a licorice-like taste & smell to it. I know, licorice is one of those love-it or hate-it things…but please don’t let you dislike for licorice deter you from trying Tarragon! And when you use it with mustard, it’s a-mazing! So here’s what you’ll need…
Tarragon Pork Salad:
Pork Chops or Loin or Tenderloin
Fresh Tarragon
Garlic, chopped
Dijon Mustard
Whole Grain Mustard
Olive Oil, Salt, Pepper
For the salad base:
Greens of your choice
Grape Tomatoes, sliced
Colored Peppers, sliced
Yukon Gold or Red Skinned Potatoes, cubed
Fresh Chives, sliced thin
Crumbled Blue Cheese
Olive Oil, Vinegar of your choice, Salt, Pepper etc.
Start by seasoning your Pork with the Olive Oil, Salt, Pepper. Mix together your cut Tarragon, chopped Garlic, Dijon & Whole Grain Mustards. Spread onto Pork, coating both sides. Place back into fridge until time to grill.
Then move on to cleaning your potatoes. Cut into cubes and toss with Olive Oil, Salt, Pepper & fresh Chives. Place into two sheets of aluminum foil, wrapping the middle section together first and then tucking in both ends. Place onto a grill at about 375-400 degrees. Move around every so often so the bottom layer doesn’t burn. These will take a good 45 minutes or so. Once they are done cooking, remove from aluminum foil and place on to a plate and put in the fridge to cool.
Place Pork on the grill, making sure it’s really good and hot to begin with so you get that great grill mark action and your seasonings don’t just stick to the grill. Once you see the sides of your meat starting to cook up, it’s time to flip them. Cook your Pork to at least 145 degrees. Honestly, you can make this anytime of year, just bake or sauté the Pork!
Let the Pork rest a bit before cutting into cubes and assembling your salad! Arrange/build your salad however you like! Add or take away any items you feel you’d like as well!
While cruising the internet, looking for other delicious Pork salads, I found these to share with you!
Here’s an interesting Spicy Pork Salad from Bon Appetit.
This Cafe Rio Sweet Pork Salad looks SO good and reminds me of the bowls you can get at Chipotle. It’s from Your Home Based Business Mom dot com.
So, I love Pulled Pork, and recently made it a highlight of one of our entree salads. This recipe from Lumo Lifestyle blog for Cider Braised Pulled Rhubarb Pork with wild Summer salad looks ridiculous!! I NEED! 🙂
You’ll need this Asian Pork and Cabbage Salad from Pass the Sushi dot com.
Do you have a favorite Pork salad you want to share with me? Please do!
Thanks for following along on my #summerofsalads!
Until next time, cheers!
Shawn
