Cookstr.com

Pork Loin with Celery Root, Corn, and Shiitake Salad

Updated February 23, 2016

Cookbook

Grills and Greens

Published by Clarkson Potter

This image courtesy of Joseph DeLeo

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.

Serves4

Cooking Methodgrilling

CostModerate

Moderate

Total Timeunder 1 hour

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Coursemain course

Dietary Considerationdiabetic, egg-free, gluten-free, lactose-free, low carb, peanut free, soy free, tree nut free

Equipmentgrill

Mealdinner

Taste and Texturegarlicky, herby, meaty, savory, tart

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
  • 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

Instructions

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.

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