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grilling New American
Pork Loin with Celery Root, Corn, and Shiitake Salad Recipe-11616

Photo by: Joseph De Leo
Comments: 0


Celery root has a tendency to darken, so prepare the salad just before you grill the pork or grill the pork first and keep it warm while preparing the salad.

Yield: Serves 4


  • 8 slices pork loin (3½ ounces each), cut ½ inch thick, or 8 boneless pork chops
  • Garlic Oil
  • Salt and freshly ground pepper
  • 4 small heads lollo rossa lettuce (baby red leaf)
  • Chopped parsley


  • 1 pound shiitake mushrooms, cleaned, stems removed and discarded
  • ½ cup olive oil
  • 3 large celery roots, peeled and julienned (6 to 7 cups)
  • 4 cups fresh or frozen white or yellow corn
  • ½ cup diced Marinated Sun-Dried Tomatoes
  • 6 tablespoons chopped Italian parsley
  • Salt and freshly ground pepper


Slice the mushrooms into ¼-inch strips. Heat the oil in a large skillet. Sauté the celery roots and mushrooms for 5 minutes. Stir in the corn and tomatoes and cook until the corn is warmed through, 1 to 2 minutes. Stir in the parsley and season with salt and pepper to taste. Keep warm or, if you prefer, let come to room temperature.

Brush both sides of the pork with Garlic Oil and sprinkle with salt and pepper. Grill over medium-hot coals for 3 to 4 minutes per side, or until cooked through.

Separate the leaves of each head of lettuce and arrange into a cup shape on one side of each plate. Fill the lettuce with the corn salad and sprinkle with a little chopped parsley. Place the pork slices next to the salad and serve.

© 1993 Linda Zimmerman and Gerri Gilliland

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include Garlic Oil or Marinated Sun-Dried Tomatoes. For nutritional information on Garlic Oil or Marinated Sun-Dried Tomatoes, please follow the links above.

834kcal (42%)
179mg (18%)
42mg (70%)
618mcg RAE (21%)
133mg (44%)
694mg (29%)
9g (46%)
44g (68%)
6mg (34%)

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