Mexican Pork Salad

with Roasted Sweet Potato Planks

Serves 2 - 4

This recipe may seem long and complicated, but if you take it a step at a time on a lazy Sunday afternoon, you'll have a savory salad for Sunday supper that marries cinnamon-flavored pork with roasted sweet potato planks dipped in a spicy, garlicky mayonnaise and salad greens dressed with a toasted cumin vinaigrette. Serve with a medium-bodied red wine, such as a cabernet franc.

Pork:

1 double cut pork chop or other small cut of pork (except tenderloin)
10 whole cloves
1 small white onion coarsely chopped
2 sticks cinnamon
10 peppercorns
1/2 tsp. cumin seeds
3 cloves garlic, peeled and cut in half

Roasted Sweet Potato Planks with Garlic Mayonnaise:

While the potatoes are cooking prepare the garlic mayonnaise:

Salad:

            1 TBS sherry vinegar
            1/4 tsp Dijon mustard
            pinch of sugar
            3 TBS olive oil

Assembly:

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