Imagine a dish that takes your taste buds on a tropical adventure without leaving your kitchen - this Kale Blueberry Salad with Jerk Pork Loin is about to become your new culinary obsession! Combining the robust, earthy flavors of kale with the sweet burst of blueberries and the fiery kick of jerk-seasoned pork, this recipe is not just a meal, it's a gastronomic journey that will elevate your home cooking from ordinary to extraordinary. Get ready to impress your family and friends with a restaurant-worthy dish that's surprisingly simple to prepare.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Caribbean
Serves: 4 servings
Ingredients
- 4 cups kale, chopped
- 1 cup blueberries
- 1/2 cup feta cheese, crumbled
- 1 pound jerk pork loin, sliced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Prepare the jerk pork loin by patting the meat dry with paper towels. Season generously with salt and pepper, ensuring even coverage on all sides.
- Preheat the oven to 375°F (190°C). Heat a large cast-iron skillet over medium-high heat and add 2 tablespoons of olive oil.
- Sear the jerk pork loin on all sides until a golden-brown crust forms, approximately 2-3 minutes per side.
- Transfer the skillet with the pork loin to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness.
- While the pork is cooking, wash and thoroughly dry the kale. Remove the tough stems and chop the leaves into bite-sized pieces.
- In a large mixing bowl, massage the kale with 2 tablespoons of olive oil and lemon juice to help tenderize the leaves and enhance flavor.
- Let the cooked pork loin rest for 10 minutes after removing from the oven. Then slice thinly against the grain.
- Add blueberries and crumbled feta cheese to the massaged kale, gently tossing to combine.
- Arrange the sliced jerk pork loin on top of the kale salad. Drizzle with remaining olive oil and season with additional salt and pepper if desired.
- Serve immediately while the pork is still warm, enjoying the contrast of cool, crisp kale and juicy, spicy pork.
Tips
- Massage your kale thoroughly to break down the tough fibers and enhance its tenderness. This technique makes the kale more palatable and easier to digest.
- Use a meat thermometer to ensure your pork loin is cooked perfectly. The 145°F (63°C) internal temperature guarantees a juicy, tender result every time.
- For an extra flavor boost, consider marinating the pork loin in jerk seasoning for 2-4 hours before cooking to intensify the Caribbean spices.
- Choose fresh, ripe blueberries for the best flavor and texture contrast in your salad.
- If you prefer a lighter version, you can grill the pork loin instead of roasting for a smoky flavor profile.
- Allow the pork to rest after cooking to help redistribute the juices, ensuring each slice is moist and flavorful.
- For a dairy-free option, substitute the feta cheese with toasted pine nuts or pumpkin seeds for added crunch.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 35g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 95mg
