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Pork Paillard w/ Arugula & Pomegranate Salad

Pork Paillard with Arugula & Pomegranate Salad

Juicy grilled pork sets the perfect stage for a fresh, autumn-inspired salad with the bright tartness of pomegranate, toasted pumpkin seeds, and a fresh vinaigrette with subtle orange essence.  Pairs wonderfully with our Proprietary Left Bank Blend.

Ingredients
4 boneless pork chop (4 oz each)
8 cups arugula
1 cup frisée
1 cup pomegranate seeds
1 honey crisp apple (sliced)
1 cup sun gold cherry tomatoes (halved)
½ red onion, sliced
½ cup toasted pumpkin seeds
¼ cup Round Pond Cabernet-Merlot Vinegar
1 cup Round Pond Blood Orange Olive Oil
½ tsp dijon mustard
2 Tbsp kosher salt
½ tsp ground black pepper


Start by placing one of the boneless pork chops in between two pieces of plastic wrap. On a hard, sturdy surface, and using a meat mallet, pound the pork chop so that it flattens out and is about a 1/4-1/2 inch thick.  Repeat for the other chops.

For the vinaigrette, place the Cabernet-Merlot Vinegar, mustard, salt and pepper in a mixing bowl. Slowly start adding the Blood Orange Oil whilst whisking. Once all the oil is incorporated, set the vinaigrette aside, and combine arugula, pomegranate, apple slices, cherry tomatoes and onion in a bowl.

Season the pork with salt and pepper and place it on a hot grill and cook until done, about about 3-4 minutes per side. When fully cooked, remove pork from the grill and set aside. Toss salad with vinaigrette mixture, reserving a small amount of dressing for finishing.

Plate the pork paillard and top with salad mixture.  Finish with a drizzle of the vinaigrette. Enjoy! 

Serves 4

Jamie Prouten, Executive Chef

Written by Jamie Prouten, Executive Chef

I love my wife and two boys and anything having to do with barbecuing. Travel also gives me happiness, but I don't do enough. Guilty pleasures include Hoffman hotdogs...and McDonald's.

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