GRILLED PORK TENDERLOIN AND CURRY POTATO SALAD
Provided by Eddie Jackson
Categories main-dish
Time 1h15m
Yield 5 to 6 servings
Number Of Ingredients 24
Steps:
- For the curry potato salad: Cube the potatoes and boil them in salted water until they are fork-tender, 10 to 12 minutes. Remove and drain.
- Combine the mayonnaise, Dijon and relish in a large bowl. Add the onion, bell pepper, and green onion and toss gently to combine. Add some salt, pepper, curry powder and garlic powder to taste. Add a few dashes of vinegar, then the potatoes. Combine, then top with the chopped egg and sprinkle with cayenne.
- For the pork: Prepare a grill for medium heat.
- Mix together the paprika, cayenne, garlic powder, mustard, onion powder, oregano, sugar, thyme and 1 tablespoon each of salt and pepper in a small bowl. Rub the mixture all over the pork tenderloins. Grill until the internal temperature reaches 145 to 150 degrees on an instant-read thermometer, 15 to 20 minutes. Let the meat rest for 10 minutes before carving.
- Serve the pork with the potato salad.
JACKSON SALAD
This recipe comes from a local Newspaper. It was a $5,000 prize winner. Incredibly unique and delicious. It has becomes a favorite with our family and friends.
Provided by Lynnda Cloutier
Categories Lettuce Salads
Number Of Ingredients 11
Steps:
- 1. Mix all ingredients, except Romaine. Dice artichoke hearts and hearts of palm. At serving time, mix dressing with bite size pieces of chilled romaine and serve on chilled plates. Serves 6 to 8
EDDIE JACKSON'S MASON JAR SALAD AND SALAD DRESSING
Provided by Eddie Jackson
Categories main-dish
Time 20m
Yield 1 serving, plus additional dressing
Number Of Ingredients 20
Steps:
- For Eddie's salad dressing: Put the parsley, olive oil, vinegar, honey, basil, oregano, tarragon, garlic and some salt and pepper in a food processor and puree until smooth.
- For the mason jar salad: Start by placing 1 to 2 tablespoons of the salad dressing (or any amount you desire) in the bottom of a 16-ounce mason jar. Next, build the salad by placing the proteins--the chicken and garbanzo beans--in the jar first. After that, layer the remaining ingredients in the jar (try color coordinating for presentation): the red onion, zucchini, carrot, cucumber, bell pepper, pumpkin seeds and feta. Finish by packing the lettuce and kale on top. Seal and refrigerate.
- To serve, flip over on a bowl or plate, mix everything together and dig in.
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