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Spanish-style pork loin salad https://www.metro.ca/userfiles/image/recipes/Salade-tiede-longe-porc-espagnole-11603.jpg PT25M PT1H00M PT1H25M
PREPARATIONPork loin1. Preheat the oven to 425°F with the rack in the middle position.2. Place the pork loin in a roasting pan, fat side up. In a small bowl, combine all the remaining ingredients and coat the surface of the pork loin with the mixture. Cook in the oven for 10 minutes. Lower the heat to 350°F and cook for another 30 minutes or until a meat thermometer shows the internal temperature of the meat has reached 136°F. Place the pork loin on a serving platter. Cover and let rest for about 15 minutes. The internal temperature will reach 145° F.3. Thinly slice the pork loin to top the salad. Add the broth from the bottom of the roasting pan to the warm bean salad. Keep any leftover pork for sandwiches.Quick green dressing1. In a narrow container, use a handheld blender to combine all the ingredients for the dressing until you get a smooth texture.White bean and chorizo salad1. Heat the oil in a non-stick pan on medium and sauté the chorizo for 5 minutes while stirring often. Add the onions, bell peppers, oregano, and salt. Cook for another 8 minutes while stirring often.2. Deglaze with the vinegar and cook for another minute.3. Add the beans and parsley. Gently stir. Season with pepper.4. Serve with the slices of pork and green dressing.Source : K pour Katrine
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pork loin 1,5 kg 1 pork half-loin 3 tablespoons (45 ml) Irresistibles organic olive oil 2 teaspoons (10 ml) honey 2 teaspoons (10 ml) smoked paprika 1 teaspoon (5 ml) salt .5 teaspoon (2,5 ml) red pepper flakes 2 teaspoons (10 ml) dried oregano white beans and chorizo salad 1/4 cup (60 ml) Irresistibles organic olive oil 1 cup (250 ml) dairy-free dry chorizo, diced 2 cups (500 ml) red onion, chopped 2 cups (500 ml) red bell peppers, diced 1 cups (15 ml) dried oregano 1/2 teaspoon (1,25 ml) salt 3 tablespoons (45 ml) sherry vinegar 2-2 1/3 cups (2-540 ml) navy beans, rinsed and drained 1 cup (250 ml) fresh parsley, chopped pepper to taste Quick green dressing 1 avocado, sliced 1 jalapeno peppers, seeds removed and roughly chopped 1 cup (250 ml) parsley leaves 1 garlic clove chopped 3 tablespoons (45 ml) lime juice 1 teaspoon (5 ml) honey 1/2 cup (125 ml) water 1/3 cup (80 ml) Irresistibles organic olive oil 1/2 teaspoon (2,5 ml) salt 1/2 cup (125 ml) roasted pumpkin seeds
Spanish-style pork loin salad

Spanish-style pork loin salad

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8
Main course
0:25
Preparation
1:00
COOKING
1:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • pork loin
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  • 1,5 kg
    1 pork half-loin
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    LOU'S KITCHEN ENTRÉES OR PEAMEAL OR BACK BACON

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  • 3 tablespoons
    (45 ml)
    Irresistibles organic olive oil
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    BERTOLLI EXTRA VIRGIN OLIVE OIL

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    750 ml - 1 L SELECTED VARIETIES


  • 2 teaspoons
    (10 ml)
    honey
  • 2 teaspoons
    (10 ml)
    smoked paprika
  • 1 teaspoon
    (5 ml)
    salt
  • .5 teaspoon
    (2,5 ml)
    red pepper flakes
  • 2 teaspoons
    (10 ml)
    dried oregano

  • white beans and chorizo salad
  • 1/4 cup
    (60 ml)
    Irresistibles organic olive oil
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    BERTOLLI EXTRA VIRGIN OLIVE OIL

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    750 ml - 1 L SELECTED VARIETIES


  • 1 cup
    (250 ml)
    dairy-free dry chorizo, diced
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    IRRESISTIBLES ARTISAN DRY SAUSAGE

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    300 g SELECTED VARIETIES


    IRRESISTIBLES ARTISAN ORIGINAL OR EUROPEAN PEPPERONI STICKS

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  • 2 cups
    (500 ml)
    red onion, chopped
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  • 2 cups
    (500 ml)
    red bell peppers, diced
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  • 1 cups
    (15 ml)
    dried oregano
  • 1/2 teaspoon
    (1,25 ml)
    salt
  • 3 tablespoons
    (45 ml)
    sherry vinegar
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  • 2-2 1/3 cups
    (2-540 ml)
    navy beans, rinsed and drained
  • 1 cup
    (250 ml)
    fresh parsley, chopped

  • pepper to taste

  • Quick green dressing
  • 1
    avocado, sliced
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  • 1
    jalapeno peppers, seeds removed and roughly chopped
  • 1 cup
    (250 ml)
    parsley leaves
  • 1
    garlic clove chopped
  • 3 tablespoons
    (45 ml)
    lime juice
  • 1 teaspoon
    (5 ml)
    honey
  • 1/2 cup
    (125 ml)
    water
  • 1/3 cup
    (80 ml)
    Irresistibles organic olive oil
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    SAVE $4.00
    BERTOLLI EXTRA VIRGIN OLIVE OIL

    BERTOLLI EXTRA VIRGIN OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 1/2 cup
    (125 ml)
    roasted pumpkin seeds
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Imprimer ma sélection

Preparation

PREPARATION

Pork loin

1. Preheat the oven to 425°F with the rack in the middle position.

2. Place the pork loin in a roasting pan, fat side up. In a small bowl, combine all the remaining ingredients and coat the surface of the pork loin with the mixture. Cook in the oven for 10 minutes. Lower the heat to 350°F and cook for another 30 minutes or until a meat thermometer shows the internal temperature of the meat has reached 136°F. Place the pork loin on a serving platter. Cover and let rest for about 15 minutes. The internal temperature will reach 145° F.

3. Thinly slice the pork loin to top the salad. Add the broth from the bottom of the roasting pan to the warm bean salad. Keep any leftover pork for sandwiches.

Quick green dressing

1. In a narrow container, use a handheld blender to combine all the ingredients for the dressing until you get a smooth texture.

White bean and chorizo salad

1. Heat the oil in a non-stick pan on medium and sauté the chorizo for 5 minutes while stirring often. Add the onions, bell peppers, oregano, and salt. Cook for another 8 minutes while stirring often.

2. Deglaze with the vinegar and cook for another minute.

3. Add the beans and parsley. Gently stir. Season with pepper.

4. Serve with the slices of pork and green dressing.

Source : K pour Katrine

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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