Roast Pork Salad Recipes

Steps:

• Mix the pork, celery, and green onions in a large bowl.
• Combine the mustard, creamy salad dressing, horseradish, hot pepper sauce, and salt in blender. Blend to make a saucy dressing, about 1 minute. Lightly toss the dressing with the pork mixture. Cover and refrigerate until serving.

Steps:

• Preheat the oven to 375 degrees F. Bring a medium saucepan of salted water to a boil. Add the farro and cook until just tender, about 25 minutes; drain and set aside.
• Meanwhile, season the pork with 1/2 teaspoon salt and a few grinds of pepper. Combine the lemon juice, 1 teaspoon mustard and the garlic in a small bowl; brush all over the pork. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 5 minutes. Scatter the artichokes around the pork and transfer the skillet to the oven. Roast until a thermometer inserted into the center registers 145 degrees F, about 15 minutes. Transfer the pork to a cutting board; let rest 5 minutes.
• Whisk the vinegar and the remaining 1 tablespoon olive oil and 1 teaspoon mustard in a medium bowl. Add the farro, pecorino, scallions, mint, 1/4 teaspoon salt and a few grinds of pepper; stir to combine. Slice the pork. Serve with the artichokes and farro salad.

Steps:

• In a large skillet, cook garlic and ginger in oil over medium heat for 30 seconds. Add pork; cook and stir until meat is no longer pink. Remove and keep warm. , In the same skillet, combine the brown sugar, basil, soy sauce, lime juice, water and oregano. Bring to a boil. Remove from the heat. , In a salad bowl, combine the greens, tomatoes, onion, yellow pepper and pork. Drizzle with warm dressing and toss to coat; serve immediately.

Steps:

• Dice pork into bite-size cubes and set aside.
• Bring medium sized pot of water to a boil and add peaches. Boil for 1 minute, then remove and run under cool water. This makes the skins slip off more easily. Peel peaches and chop into bite size cubes.
• Toss all salad ingredients together except vinaigrette.
• Add vinaigrette and toss again just before serving.

Steps:

• Make pork:
• Cut pork along the grain into long 1 1/2- to 2-inch-wide strips. Remove and discard any sinew but do not trim fat. Transfer pork to a large sealable plastic bag. Stir together remaining pork ingredients in a small bowl until combined well. Add to pork and turn to coat, then squeeze bag to eliminate as much air as possible and seal. Marinate pork, chilled, at least 4 hours but no longer than 24.
• Put oven rack in lower third of oven and preheat oven to 375°F. Put 1/2 inch water in a 13- by 9-inch roasting pan and place a metal rack across top of pan (rack should not touch water).
• Remove pork from marinade, reserving marinade, and arrange pork strips 1 inch apart on rack. Roast in oven 15 minutes.
• Meanwhile, bring marinade to a boil in a 1-quart saucepan, then boil 1 minute (marinade may look curdled). Remove from heat.
• Brush both sides of pork with some marinade and roast 10 minutes more. Generously brush both sides of pork with marinade again and roast, basting 2 or 3 times, 10 minutes more.
• Increase oven temperature to 400°F and roast pork until strips are mahogany-colored and caramelized on edges, 10 to 15 minutes more (pork should roast for a total of about 50 minutes). Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.
• Make dressing while pork roasts:
• Blend together all dressing ingredients in a blender until smooth. Stir before using.
• Cook noodles and beans for salad while pork finishes roasting:
• Soak noodles in cold water to cover until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with kitchen shears.
• Cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 4 to 5 minutes. Transfer with a skimmer or slotted spoon to a large bowl of ice and cold water to stop cooking, reserving cooking liquid in pot. Drain beans and pat dry.
• Return bean-cooking liquid to a boil, then cook noodles, uncovered, stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again, then spread out on paper towels and pat dry.
• Assemble salad:
• Cut as much pork as desired for salad across the grain into 1/4-inch-thick slices.
• Toss noodles with 1/4 cup dressing in a bowl. Toss long beans with 2 tablespoons dressing in another bowl.
• Arrange pork, noodles, beans, and remaining salad ingredients on a large platter. Drizzle with some of dressing and serve remaining dressing on the side.

Steps:

• In a bowl, combine the first seven ingredients. Spread over six slices of bread, about 1-1/3 cups on each; top with remaining bread.