If you’re like me, then everyone you know is on a paleo diet or some version of a low carbohydrate diet. When I received the basket of marinades and spices from Chef Merito for this post, I was happy to have new ways to prepare meat when we have guests over for dinner.
The first thing I made was carne asada for taco salads. I bought skirt steak from Sprouts Market and sprinkled a little of the carne asada spice over it, grilled it, and then served it over salad with salsa, avocado, and cheese. It was a huge hit with kids and parents alike.
For the next dish I wanted to try a marinade. I love tacos al pastor, but wanted to take a new spin on it. I know there have been a few kale recipes on MomsLA, but I thought kale would be a good match with the pork. This Kale Salad Al Pastor was delightful and easy. If you don’t like kale, you can easily substitute with mixed green salad. I bought the pork, kale, cheese, mandarins, and the mini heirloom tomatoes at Trader Joe’s.
Kale Salad Al Pastor
1 – lean pork tenderloin (about a pound and a half)
1- 10 oz. bag of kale
1 cup finely shredded jack cheese
1 can mandarin oranges
1 – 16 oz. container of mini heirloom tomatoes
1 cup (or enough to cover the top and bottom of pork tenderloin) of Chef Merito Adobo Sauce para Carne al Pastor
Place tenderloin in a bag or dish along with the marinade. Cover and refrigerate for at least 2 hours. When ready to cook, take out of the refrigerator and place in roasting pan or pyrex dish.
Preheat oven to 375°. Place pan uncovered in the bottom 1/3 of the oven. Cooking time depends on how thick the meat is and your oven. Use a meat thermometer and cook until meat is 145° in the thickest part. Remove from oven, cover, and let rest for 10 minutes.
While the meat is cooking, bring a medium size pot of water to boil. Drop in kale and let blanch* for 3 minutes. Remove kale using tongs and place in a colander. Run cold water over the kale. Place on paper towels or blot with paper towels. Place kale in a large bowl and coat with about a tablespoon of olive oil. Mix in cheese. Let sit until meat is ready.
When meat is cooked and has rested for 10 minutes, cut into thin slices.
Place salad mixture on a plate and add sliced heirloom tomatoes and mandarin oranges. Place the pork over the kale salad and serve. You can ad a little balsamic salad dressing or more olive oil with salt and pepper.
I came up with this recipe as part of the Chef Merito Viva Los Dodgers campaign. Cher Merito is a the official seasoning of the Los Angeles Dodgers and will be part of the Dodgers’ celebrations during Hispanic Heritage Month in September.
To join in the celebration, MomsLA is giving away one basket filled with Chef Merito products.
To enter to win, leave a comment below telling us your favorite low carb meal. For an additional entry, subscribe to MomsLA’s youtube channel and come back and leave a comment here telling us that you did.
Open to U.S. Residents only. No PO Boxes, please. Must be 18 years or older to enter. Contest ends September 9th, 2013 at 9:00 PM, PST and one (1) winner will be randomly chosen from all entries through random.org.
This is part of a supported campaign with Chef Merito. However, all opinions expressed are my own.
*I did not blanch the kale because I like it raw.