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Cilantro Lime Pork Salad

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Servings 4

Ingredients
  

  • 1 lb. pastured extra lean pork tenderloin sliced 1/4 inch-thick
  • 4 cloves garlic pressed
  • 1 tablespoon ginger peeled and grated
  • 1 cup fresh cilantro chopped and divided
  • 1/4 cup sunflower oil
  • 1 tablespoon coconut oil
  • 2 cups onion sliced
  • 1 cup bell pepper ribs removed and sliced
  • 1 tablespoon lime juice
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 8 cups mixed salad greens including 1 cup Lambsquarter

Instructions
 

  • Mix the garlic, ginger, 1/2 cup cilantro, and sunflower oil in a large bowl.
  • Add the pork, cover tightly and refrigerate for an hour or overnight.
  • Heat a deep skillet over medium heat, add pork with marinade, and stir frequently, cooking pork through completely, 7-10 minutes.
  • Remove the pork with a slotted spoon and keep warm.
  • Add coconut oil. When melted, add onions, cooking for about 3 minutes or until slightly translucent.
  • Add bell pepper and cook for another 3 minutes, until crisp-tender.
  • Return the pork to the skillet, adding lime juice, remaining cilantro, salt, and pepper.
  • Cook until heated through, remove from heat, cooling slightly, and serve over mixed greens.
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