This recipe is a fresh take on the classic cuban sandwich, turning it into a delicious salad and I promise you won’t miss the bread! Grilling the citrus for the marinade adds a flavor to the pork that you’ve never had before and will fall in love with!
Cuban Chopped Salad
Makes 4 servings
1 pound boneless pork tenderloin
2 limes, divided
1 orange, divided
2 tbsp canola oil
1 tbsp Carnitas Slow Cooker Seasoning, optional
2 garlic cloves, pressed
6 tablespoons light olive oil
4 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon yellow mustard
salt & pepper
2 romaine hearts, shredded
1/2 pound cooked fresh ham, chopped
6 small dill pickles, chopped
3 hard boiled eggs, chopped
- To make the marinade, juice 1 of the limes and 1/2 of the orange. Add the juice, oil, seasoning, and garlic to a small bowl and mix until blended.
- Trim the pork and cut in half widthwise, then in half lengthwise. Place the pieces into a medium bowl and add 1/4 cup of the marinade to the pork. Let sit in the refrigerator, covered, for at least 5 minutes, or up to 30 minutes.
- Cut the remaining lime in half. Heat a grill over medium heat until hot.
- Add the pork to one side of the grill and the remaining citrus halves to the other side. Grill for 8 minutes, turning the pork halfway through cooking, until the pork reaches an internal temperature of 145˚F.
- Transfer the pork to a medium bowl and shred. Carefully juice the grilled citrus and add it to the pork, along with the remaining marinade and let sit 5 minutes.
- Meanwhile, combine the oil, vinegar, Worcestershire sauce, lemon juice, dijon mustard, yellow mustard and salt and pepper to a bowl and whisk well. Set aside to let the flavors blend.
- In a salad bowl, combine the reserved pork, romaine, ham, pickles and eggs, tossing to combine. Add 1/2 of the dressing and toss.
- Serve remaining dressing on the side.
SHOP THIS RECIPE BY CLICKING AN IMAGE BELOW:
If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!
Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.