Warm Italian Pork Salad

We were pretty happy with this as a light dinner. I was inspired by this Cooking Light recipe, but beefed it up a bit with some red bell pepper and broccoli rabe. I also added a splash of vinegar to the greens for balance, and more provolone because…provolone.

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4 tablespoons olive oil

2 garlic cloves, thinly sliced

1 thinly sliced Fresno chile (seeded, if desired)

Cooking spray

1 pound boneless pork loin roast, trimmed and sliced into (1/4-inch-thick) medallions

3/8 teaspoon kosher salt

1/2 teaspoon coarsely ground black pepper

1 1/2 pounds Swiss chard, stemmed and torn (I supplemented this with a little spinach because I didn’t have enough chard)

2 ounce provolone cheese, shredded

1 bunch broccoli rabe, cut into pieces

1 red bell pepper, sliced

Splash red wine vinegar

Heat 3 tbsp oil in pan. Add Fresno chili and garlic. Cook a couple minutes until sputtering. Set aside and wipe pan clean.

While your oil is cooking bring some water to a boil in another pot.

Heat pan and spray with cooking spray. Season pork with salt and pepper and cook until cooked through (5-6 minutes).

While pork is cooking, cook broccoli rabe in boiling water. When just tender, drain and run under cold water for a minute to stop the cooking process.

Heat half of chili oil in pan. In pot that held broccoli rabe, heat 1 tbsp olive oil in pan.

In chili oil pan, sautee chard until wilted (about 3 minutes). Add a splash of vinegar for flavor. While sauteeing chard, cook peppers in the other pan.

Plate salad and drizzle with remaining chili oil.

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Filed under pork dishes, salads

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