South American Pork Salad
Instructions:
- This salad is a streamlined version of salpiçon, a popular Chilean potato salad. Makes 6 servings
- 2 garlic cloves, crushed
- 2 tablespoons chili powder
- 1â„4 cup plus 2 tablespoons lime juice
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1â„2 teaspoon freshly ground black pepper
- Two 1-pound pork tenderloins, trimmed
- 3 pounds small purple-fl eshed or redskinned potatoes
- 6 cups purchased mesclun salad mix or mixed salad greens
- 12 radishes, thinly sliced
- 6 scallions, thinly sliced
- 1â„2 teaspoon salt
- 1â„2 cup olive oil, preferably extra virgin olive oil
- Several dashes of hot red pepper sauce to taste
- 1â„2 cup chopped cilantro leaves
- Mix the garlic, chili powder, 2 tablespoons lime juice, oregano, cumin, and pepper in a small bowl. Rub this mixture into the tenderloins; cover and refrigerate for at least 2 hours or overnight.
- Bring a large saucepan of water to a boil over high heat. Drop in the potatoes and boil until tender when pierced with a fork, about 25 minutes. Drain in a colander set in the sink. When cool enough to handle, quarter each potato.
- Preheat the broiler; line the broiler pan with aluminum foil. Broil the tenderloins 4 to 6 inches from the heat source until an instant-read meat thermometer inserted into the thickest part of the tenderloin registers 155°F (our preference) or 170°F (the USDA recommendation), about 15 to 18 minutes, turning occasionally. Transfer to a cutting board for 5 minutes, then slice into thin rounds.
- Divide the greens among six serving plates. Top with the sliced tenderloin, quartered potatoes, radishes, and scallions.
- Place the remaining 1â„4 cup lime juice and salt in a small bowl. Slowly whisk in the olive oil. Whisk in the hot red pepper sauce.
- Spoon the dressing over the composed salads, then top with the cilantro before serving.