Ingredients
- 250 mL (1 c.) of wild rice
- 2 duBreton Chipotle & Lime Pork Boneless Loin Filets
- 2 L (8 c.) of greens of choice (lettuce, sprouts, herbs, etc.)
- Olive oil
- 180 mL (¾ c.) of feta, crumbled
Strawberry salsa:
- ½ yellow pepper, diced finely
- 1 large tomato, diced finely
- 125 mL (½ c.) of strawberries, diced finely
- ½ onion, diced finely
- 1 jalapeño (seeded), chopped
- 45 mL (3 tbsp.) of lime juice
- Salt and fresh ground pepper
Preparations
- Cook the wild rice in a generous amount of salted water for 45 minutes. Drain and rinse under cold water. Drain again and set aside.
- Cook the loin filets according to the package directions. Let stand for at least 5 minutes before slicing.
- During cooking, combine all the strawberry salsa ingredients in a bowl and set aside at room temperature.
- Spread the greens on a tray or platter, add the cooked, cooled rice and sliced pork, and drizzle with olive oil.
- Garnish with the salsa and feta and serve immediately in the centre of the table.
Cooking on barbecue:
- Preheat barbecue to medium-high heat.
- Cook the loin filets for 15 to 17 minutes.
