Spinach Salad with Citrus-Grilled Pork Loin
Prep time: 15 minutes
Total time: 50 minutes
20 pounds or less: 1, 4-ounce bone-in pork loin chop + 2 cups of spinach
20-40 pounds: 1, 6-ounce bone-in pork loin chop + 2.5 cups of spinach
40+ pounds: 1, 6-ounce bone-in pork loin chop + 3.5 cups of spinach
8 ounces bone-in pork loin chops, about 1 inch thick (2, 6-ounce bone-in pork loin chops if you’re trying to lose 20-40 pounds or over 40 pounds)
1 cup fresh basil leaves, minced
3 tablespoons minced garlic
3 tablespoons lemon juice
1 teaspoon freshly grated orange zest
1 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
4 to 7 cups fresh baby spinach (4 cups if you’re losing 20 pounds or less, 5 cups if you’re trying to lose 20-40 pounds and 7 cups if you’re trying to lose 40+ pounds)
1/2 orange bell pepper, sliced
1/4 cup sliced red onion
Pat the chops dry with paper towels. Combine the next 6 ingredients (basil through black pepper). Spread on both sides of the chops, and let them sit for about 20 minutes.
Turn on the broiler, and place a broiler pan about 6 inches under it to preheat.
Place the chops on the preheated broiler pan, and broil 4 to 5 minutes per side (an instant-read thermometer inserted into the center of the chop will read 145 degrees). Remove the chops to a cutting board, and let rest for 5 minutes before slicing.
Toss the spinach, bell pepper, and onion with balsamic vinegar, sea salt and freshly ground black pepper to taste. Slice the chops and serve over the salad.