The World’s #1 Collection of Cookbook Recipes Online
grilling New American
pork-loin-with-celery-root-corn-and-shiitake-salad

Photo by: Joseph De Leo

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

Ingredients

  • 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

 Salad:

  • 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

Directions

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

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.

834 kcal
18 % daily value
70 % daily value
21 % daily value
2495 mg
196 mg
56 g
14 g
11 g
60 g
133 mg
694 mg
9 g
44 g
34 % daily value

Explore Cookbooks on Cookstr

living-raw-food Living Raw Food
by Sarma Melngailis
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
new-american-table New American Table
by Marcus Samuelsson
big-fat-cookies Big Fat Cookies
by Elinor Klivans
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
a-bakers-odyssey A Baker's Odyssey
by Greg Patent
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here