Jamaican Jerk Spiced Pork With Kale Blueberry Salad
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| Prep Time | 12 minutes |
| Cook Time | 8 minutes |
| Servings |
servings
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Ingredients
- 2 6 oz pork blade steaks
- 2 tbsp Jamaican jerk seasoning (chipotle chile powder, granulated garlic, allspice, ground ginger, cayenne, cloves)
- 1/8 tsp salt
- 1/8 tsp Black Pepper
- 1 organic red bell pepper (or other bell pepper)
- 1 cucumber
- 6 oz organic blueberries (or other berries)
- 1 shallot
- 1 lime
- 1/2 tsp honey
- 2 tbsp Extra virgin olive oil
- 1/4 tsp red pepper chile flakes
- 1 tbsp avocado oil
- 4-5 sprigs organic fresh cilantro
- 2 oz organic baby kale (or other leafy greens)
Ingredients
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Instructions
- Using a paper towel, pat the pork until dry, then season with salt and black pepper.
- Slice the red bell pepper lengthwise into ¼ inch wide strips, then crosswise into ¼ inch pieces, while first removing the stem, seeds, and ribs.
- Remove the ends off of 1 cucumber, then slice lengthwise, then crosswise into 1/4 inch half moon pieces.
- Portion out ½ cup blueberries, slice them up, then set the rest aside to use later.
- Remove the ends and peeling off of 1 shallot, then slice it lengthwise in half, then crosswise into thin half moon pieces.
- Slice one lime in half then juice it.
- In a bowl, add the sliced red bell pepper, cucumber, blueberries, and shallot, then top with lime juice, 1/2 tsp honey, 2 tbsp extra virgin olive oil, a dash of salt and black pepper, 1/4 tsp red pepper chili flakes, then stir together.
- In a frying pan over medium high heat, add 1 tbsp of avocado oil.
- Rub 2 tbsp of Jamaican jerk seasoning all over both sides of the 2 x 6 oz pork blade steaks.
- Once the avocado oil is hot, but not smoking, add the 2 pork blade steaks to the frying pan and cook until browned for 3 to 4 minutes per side, stirring occasionally.
- Coarsely chop 4 or 5 sprigs of organic fresh cilantro, set a small handful aside for the garnish, then add the rest to the salad bowl.
- Chop 2 oz of organic baby kale, add to the salad, then mix it all together.
- Once cooked, cut the pork into slices, then place the pork and salad on individual plates, then garnish the pork with the remaining cilantro.
- Enjoy!
Recipe Notes
Nutrition Facts (per serving)
- Calories: 590
- Protein: 32g
- Carbohydrates: 18g
- Fat: 43g