HONEY-GLAZED PORK CHOPS WITH SHAVED CARROT AND MINT SALAD
I started making this salad when I was an intern at Food Network because carrots were so cheap and productions always had leftover coconut oil to take home. I became obsessed with the combination of the two and would add an egg on top to make it a meal. The salad has evolved over the years, but this Vietnamese-inspired version is my favorite way to eat it now. You can top it with any protein, but I can't resist pairing it with honey-glazed pork chops when I have the chance.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler to high and position a rack in the highest position. Line a rimmed baking sheet with foil and coat with nonstick spray.
- Season the pork chops with salt. Combine the honey, adobo sauce, fish sauce, cayenne and a very large pinch of salt in a small bowl. Brush 1 teaspoon on one side of the pork chops then transfer to the prepared baking sheet sauce-side down. Brush the top of each chop with 1 tablespoon sauce and season with salt. Broil until the chops are cooked through and the sauce on the top starts to caramelize and take on a charred color, about 10 minutes. Let the chops rest until ready to serve.
- Meanwhile, melt 1 tablespoon of the coconut oil in a large nonstick skillet over medium heat until hot. Add the carrots and a large pinch of salt. Cook, tossing occasionally, until the carrots start to wilt but still have some structure, about 5 minutes (up to 7 minutes for any thicker carrots). Remove to a heatproof bowl, along with any juices from the skillet. Toss with the juice of half a lime; season with salt, if necessary.
- Pour the juices from the pork chops into the same skillet and add the remaining 1 tablespoon coconut oil. Heat until combined and slightly thickened, 1 minute. Remove from the heat and stir in the juice of 1 lime; season with salt, if necessary. Toss the dressing with the greens and mint in a large bowl and divide among 4 plates, then top with the carrot salad. Finally, slice the pork chops, divide among the salads and top with the peanuts.
SWEET AND SPICY HONEY-GLAZED GRILLED CHICKEN WITH SPINACH SALAD AND PANTRY DRESSING
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the chicken: Preheat a grill or oven to 450 degrees F. If using a gas grill, set to medium-high heat on one side and low on the other side. If using a charcoal grill, bank hot coals on one side of the grill.
- Brush the chicken with the oil and season with the spice mix and a liberal amount of salt and pepper. Put the chicken on the hot side of the grill bone-side down, close the lid and cook for 3 to 4 minutes.
- Meanwhile, whisk together the honey, mustard and soy sauce in a small bowl.
- Flip the chicken, brush with the glaze and grill for 1 to 2 minutes. Move the chicken to the cool side of the grill bone-side down and apply the remaining glaze. Close the lid, open the vents halfway if using a charcoal grill and continue to cook until the chicken registers 160 degrees F in the thickest part, 15 to 20 minutes longer. If using the oven, place the chicken bone-side down on a baking sheet and roast, brushing with the glaze occasionally, until the chicken registers 160 degrees F in the thickest part, 25 to 30 minutes.
- For the spinach salad: In a medium bowl, mix together the spinach, chickpeas and onions in a large bowl; set aside.
- Put a heavy-bottomed skillet on the hot side of the grill, add the bacon and cook until crisp.
- Add the vinegar, mustard, and honey to an almost-empty ketchup container and shake vigorously (or whisk together the vinegar, mustard, honey and ketchup in a small bowl). Remove the skillet from the heat and mix in the ketchup mixture to make a warm dressing.
- Pour the dressing over the greens and toss together. Transfer the greens to a platter and top with the chicken.
HONEY-SPINACH SALAD
Make and share this Honey-Spinach Salad recipe from Food.com.
Provided by KittyKitty
Categories Salad Dressings
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle salt in a large bowl; add garlic.
- Mash garlic and salt to a paste, using back of a spoon.
- Combine honey, olive oil, and lemon juice in a jar.
- Cover tightly and shake vigorously.
- Add honey mixture to garlic mixture; stir well.
- Cover and chill at least 2 hours.
- Remove stems from spinach; wash leaves thoroughly, and pat dry.
- Tear leaves into bite-size pieces.
- Combine spinach, oranges, and walnuts in a large bowl; toss well.
- Pour honey mixture over salad, tossing to coat.
- Serve immediately.
Nutrition Facts : Calories 300.7, Fat 21.9, SaturatedFat 2.6, Sodium 144.2, Carbohydrate 26.8, Fiber 3.2, Sugar 21.6, Protein 4.4
PORK TENDERLOIN SPINACH SALAD
This has been a very popular dish. It travels well to Potlucks, as the pork is good both hot and cold. The dressing can be poured on and the salad assembled just before serving. This makes quite a bit of pork, but if you have any left over it is great for sandwiches or quesadillas...
Provided by KMSoprano
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350°F.
- Stir together salt, pepper, cumin, chili powder,and cinnamon, then coat pork with spice rub.
- Heat oil in an 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork to seal in juices, turning, 4-6 minutes total.
- Place pork on foil lined cookie sheet that has been liberally sprayed with cooking spray.
- Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin.
- Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes.
- Let pork stand at room temperature 10 minutes.
- (Temperature will rise to about 155°F while standing.) Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until well blended.
- Slice pork diagonally Prepare and assemble salad.
Nutrition Facts : Calories 753.5, Fat 55.9, SaturatedFat 9.7, Cholesterol 19.8, Sodium 1216.6, Carbohydrate 58.2, Fiber 12.1, Sugar 40.7, Protein 14.9
CRUSTED PORK TENDERLOIN AND HONEY MUSTARD SPINACH SALAD
The original recipe is from TLC's Take Home Chef. I've altered it to be gluten free and a little more practical. I don't have cheese market in my small town, so I use regular fresh parmesan. Either way, this is delicious and a definite summer meal favorite!
Provided by zepharum
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To make the salad:.
- Whisk the honey, vinegar, mustard and chives in a bowl to blend.
- Slowly add the oil whilst constantly whisking to blend.
- Season the vinaigrette to taste with salt and pepper.
- Just before serving, toss the spinach leaves in a large bowl with enough vinaigrette to coat.
- For the pork:.
- Place the pork between two sheets of plastic wrap. Using a meat mallet or heavy rolling pin, gently pound the pork until flattened to 1/2 inch thick. Cut the pork into 4 equal pieces.
- Mix the bread crumbs and cheese together in a pie plate.
- Lightly whisk the eggs in another pie plate to blend.
- Place the flour in a third pie plate.
- Sprinkle the pork generously with salt and pepper.
- Dip the pork pieces into the flour to coat lightly, then into the eggs and finally into the bread crumb mixture to coat, patting the crumb mixture to adhere.
- Melt 2 tablespoons of butter with 1 tablespoon of oil in each of 2 large nonstick frying pans over a medium to high heat.
- Add 2 pork pieces to each pan and cook for 3 minutes on each side or until golden brown and just cooked through.
- Transfer the cooked pork to a paper towel-lined plate to absorb any excess oil and butter.
- Cut the pork pieces in half. Mound the spinach on 4 plates. Arrange the pork on the spinach and serve.
Nutrition Facts : Calories 641.2, Fat 45, SaturatedFat 18.4, Cholesterol 259.2, Sodium 847.1, Carbohydrate 12.3, Fiber 1.2, Sugar 9.5, Protein 46.7
SPINACH, APPLE AND PECAN SALAD
Spinach, apples, red onion & pecans in a sweet-tart dressing. To make this salad extra special, I like to glaze the pecans by stirring them with 1 tablespoon sugar in a medium non-stick frying pan over medium heat, stirring constantly until sugar melts. Pour them out on waxed paper and separate with your spoon while still warm. If you do this, you don't need to toast the pecans. It takes about 5 minutes or so for the sugar to melt.
Provided by SharleneW
Categories Apple
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In serving bowl, whisk oil, vinegar, mustard, sugar, salt and pepper until thick.
- Add apple and onion.
- Toss until apples and onions are covered with dressing.
- Place spinach on top, then pecans.
- Just before serving, toss.
Nutrition Facts : Calories 247.2, Fat 20.5, SaturatedFat 2.3, Sodium 401.9, Carbohydrate 15.7, Fiber 4.6, Sugar 9.2, Protein 4.1
HONEY-VANILLA GLAZED PORK ROAST WITH WILTED SPINACH
Make and share this Honey-Vanilla Glazed Pork Roast With Wilted Spinach recipe from Food.com.
Provided by LMillerRN
Categories Spinach
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 375°F.
- Place pork on rack in foil-lined roasted pan.
- Season with salt and pepper to taste.
- In a small bowl, mix honey, vinegar, vanilla, cumin and basil.
- Brush half of glaze on pork.
- Roast 1 hour or until internal temperature reaches 155°F, brushing with remaining glaze halfway through cooking. Let stand 10 minutes or until temperature reaches 160°F before slicing.
- Meanwhile, heat oil in large deep skillet on medium.
- Add spinach, cinnamon, pepper and salt; toss to coat.
- Cook spinach 2 to 3 minutes or until slightly wilted.
- Remove from heat.
- Add oranges and nuts and toss.
- Serve sliced pork over bed of spinach.
- Note: Toast nuts on a baking sheet in a 350°F oven for 5-10 minutes or until light golden. Pay attention or they will burn.
Nutrition Facts : Calories 272.7, Fat 11.9, SaturatedFat 2.1, Cholesterol 72.6, Sodium 119.7, Carbohydrate 15.7, Fiber 1.6, Sugar 13.1, Protein 25.7
HONEY LEMON GLAZED SALMON WITH SPINACH SAUTE
Full of fresh flavors.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F. Grate zest from lemon; set aside. Squeeze 1 tablespoon lemon juice into a small bowl. Add honey and mix well. Line a baking sheet with foil; spray foil with cooking spray. Place salmon fillets on baking sheet. Generously season with black pepper. Drizzle with half of the honey mixture. Roast salmon for 10 to 12 minutes or until fish is lightly browned and flakes easily. Brush on remaining glaze as needed. For a browner glaze, broil on HIGH the last few minutes of cooking.
- Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic and saute 3 to 5 minutes. Add spinach and white wine. Continue to saute until spinach is wilted and most of the liquid has evaporated. Stir in 1 teaspoon lemon zest, crushed red pepper and salt. Divide spinach evenly on top of salmon fillets; sprinkle with pine nuts. Serve immediately.
Nutrition Facts : Calories 335 calories, Carbohydrate 24.5 g, Cholesterol 67 mg, Fat 15.4 g, Fiber 2.6 g, Protein 24.8 g, SaturatedFat 2.9 g, Sodium 171 mg, Sugar 18.4 g
More about "honey glazed pork and spinach salad food"
HONEY GLAZED ROAST PORK WITH VEGETABLES - AHEAD OF …
From aheadofthyme.com
3.7/5 (3)Total Time 2 hrs 45 minsCategory PorkCalories 478 per serving
- Pat dry the pork shoulder (or pork belly) completely with a paper towel before adding seasoning. Score the pork with a knife to make shallow cuts, about 1/4-inch deep. This helps the pork soak in all the marinade.
- Place the marinated pork on top of the vegetables and drizzle the remaining marinade over the vegetables.
- In a small bowl, whisk to combine hoisin sauce, honey, and dark brown sugar into a smooth paste.
PORK TENDERLOIN AND SPINACH SALAD WITH PICKLED PEACHES
From today.com
PAPRIKA AND HONEY GLAZED PORK LOIN WITH APPLE AND RADISH SALAD
From greatbritishchefs.com
STEAK SALAD WITH CREAMY BALSAMIC DRESSING | CELEBRATEMORE.COM
From celebratemore.com
GRILLED HONEY GLAZED PORK CHOPS - HOUSE OF G&K RECIPES
From houseofgandkrecipes.ca
27 EASY & HEALTHY CROCKPOT RECIPES FOR DINNER - EATWELL101.COM
From eatwell101.com
HONEY-GLAZED PORK TENDERLOIN | AMANDA FREITAG - RACHAEL RAY SHOW
From rachaelrayshow.com
GRILLED PORK CHOPS WITH HONEY GARLIC GLAZE - FOOD & WINE
From foodandwine.com
AUG 8 GRILLED PEACH & SPINACH SALAD WITH HONEY GLAZED PORK CHOPS
From latteslifeandluggage.com
HONEY GLAZED PORK RIBS WITH POTATO SALAD & CELERY
From chefspencil.com
HARISSA-HONEY PORK TENDERLOIN RECIPE - NYT COOKING
From cooking.nytimes.com
10 BEST SALADS WITH PORK TENDERLOIN RECIPES | YUMMLY
From yummly.com
HONEY-GLAZED PORK TENDERLOIN AND CARROTS RECIPE | MYRECIPES
From myrecipes.com
ORANGE & HONEY GLAZED PORK STEAKS WITH CORN SALAD - ZOLA NENE
From zolanene.com
PORK CHOPS WITH BBQ-HONEY GLAZE MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
BISTRO SPINACH SALAD - WECO HOSPITALITY
From wecohospitality.com
15 HONEY BAKED HAM COMPANY GLAZE RECIPE - SELECTED RECIPES
From selectedrecipe.com
SPINACH SALAD WITH WARM BACON DRESSING RECIPE
From southernliving.com
EASY SPINACH SALAD RECIPES & IDEAS - FOOD & WINE
From foodandwine.com
WATER STONE GRILL - FOOD MENU
From waterstonegrill.net
HONEY-GLAZED PORK AND SPINACH SALAD RECIPE LIST - SALEWHALE.CA
From salewhale.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love