Wilted Spinach and Chipotle Pork Salad

Posted by Dana Oshiro

Original photo courtesy of Adorn Magazine.

About 10 years ago, my mom blossomed into a pretty decent chef. It isn't that I've learned to appreciate her food as an adult. No. It's that much of her food that was not prepared in a Japanese-style, tasted Japanese in a bizarre way. And it's not just her. I come from a long line of well-intentioned, but unsuccessful fusionists.

Grandma spent hours preparing salted salmon and mochi, but her spaghetti sauce consisted of no-name ketchup and frozen peas. It is rumoured that cousin Darlene was just a kid when she invented the all-original chow mein sandwich. My mom's turkey gravy took a turn for the worst one year and became indistinguishable from corn starch and soy sauce. We simply weren't wired to produce anything remotely considered Western cooking.

A NEW ERA: EVOLVING TASTES
I'm convinced that at some point in the late 60's, companies like McCains and Campbells began purchasing surplus war rations and marketing them as real meals. It's the only explanation I have for macaroni casserole with a potato chip crust being considered a well-rounded meal. Today, thanks to the slow food movement, organic certification, and the threat of high-cholesterol, my family's meals are so much tastier. Below is Mom's latest recommendation:

MOM'S WILTED SPINACH SALAD WITH CHIPOTLE PORK
(Actually, she clipped this from Chatelaine Magazine)

Ingredients:
Prep time 15min, cook 15 min. Makes 3-4 servings
Ingredients :
1 large pork tenderloin
2 ripe peaches or nectarines or pears or a mix
3/4 pkg. baby spinach (12 cups)
1/4 red onion thinly sliced
1 c. orange juice
1tbsp chopped fresh rosemary or 1tsp. dried rosemary crumbled
1/2 tsp ground cumin and salt
2 tbsp. olive oil or canola
1 tbsp honey
1 to 1 1/2tsp. finely minced chipotle in adobo sauce

Directions:
1. COOK PORK: Slice pork in half lengthwise, then in half crosswise. Lightly coat a large frying pan withoil and set over medium -high heat. When hot add pork and brown on all sides 2 to 4 min. Reduce heat to medium low. Cover and cook until pork is springy when pressed about 6 more min. Remove to a cutting board.

2. PREP VEGGIES & PEACHES: Meanwhile, peel and pit peaches or core pears, then slice into thin wedges. Place in a very large salad bowl along with spinach and onion.

3. MAKE THE SAUCE: After removing pork from pan, add orange juice along with rosemary, cumin and salt in previously used pork cooking pan. Using a wooden spoon scrape up and stir in any brown bits from bottom of pan. Boil, uncovered, over high heat until reduced by half, about 5 min. Meanwhile, thinly slice pork. Once liquid has reduced, stir in oil, honey and chipotle. Add sliced pork and stir occasionally until warm, about 2 min.

4. PLATE: Turn over spinach and fruit, then toss to coat.

Nutrients per serving: 30gm protein,k 10 g.fat, 20g.carbs, 399 sodium, 2 g.fibre, 78 mg calcium, 288 calories

TAGS: Adobo, Chipotle, Cumin, Japanese, Nectarines, Olive Oil, Peaches, Pears, Pork, Pork Tenderloin, Rosemary, Spinach
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