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Grilled Pork, Couscous and Dried Cherry
Salad with Citrus Vinaigrette

Grilled Pork Salad

Grilled pork and couscous with a dried cherry and citrus vinaigrette is the focus of a one-dish summer supper. Serve with grilled garlic bread.



  1. Combine cumin, ginger, allspice, garlic powder and cayenne and rub mixture over pork cubes.
  2. Skewer cubes and grill over hot coals for 8-10 minutes, turning occasionally. Set aside.
  3. Meanwhile, in large bowl cover couscous with boiling water seasoned with 1/2 teaspoon salt; cover and let rest 5 minutes.
  4. Stir cherries and onion into couscous. Arrange cucumber around the edge of serving platter; arrange couscous mixture in center, top with orange slices and pork cubes.
  5. In small bowl stir together olive oil, orange juice, zest, brown sugar, salt and pepper; drizzle over salad; garnish with pecans.

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4

Wine suggestion: Pour a chilled rose or vin gris wine.

Nutrition Information: Calories: 560 calories Protein: 23 grams Fat: 20 grams Sodium: 30 milligrams Cholesterol: 30 milligrams Saturated Fat: 3 grams Carbohydrates: 78 grams

Recipe and photo credit: National Pork Board -


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