Soy Glazed Pork over a Grilled Vegetable Salad

IMG_0490

This meal was more about the salad than anything else.  You can make this salad and serve it with anything you can throw onto the grill, chicken, beef, fish.. Whatever your craving, I made a soy glazed pork roast to serve with this and the sweet from the roast complimented the tangy grilled salad wonderfully.

For the glazed pork, I mixed soy sauce with brown sugar and garlic. (I did not measure sorry, you can also buy a glaze at the grocer pre made if that would be easier, or a meat that is already pre flavored) I allowed my pork to marinate for several days but 12 hours is enough.

For the grilled salad you will need;

This would feed a family of four comfortably.

  • 6 ears corn, husk and silk removed
  • 1 bunch asparagus spears
  • 1 (7 ounce) jar roasted sweet red peppers, drained and chopped
  • 2 cloves garlic, minced
  • 6 basil leaves, chopped
  • 2 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • salt and black pepper to taste

Preheat an outdoor grill for medium-low heat and lightly oil grate.

 

Place the ears of corn on the grill and cook until the kernels are tender, about ten minutes turning frequently. Remove the ears from the grill and cool.IMG_0470

after the corn is cooked lightly toss the asparagus in oil and salt and pepper and grill until soft. Remove and allow to cool. Throw your meat on at this time and then put the salad together.

IMG_0471

IMG_0472

Cut the kernels off of the cob into a bowl large enough to hold the entire salad.IMG_0473

Cut the asparagus into 1”pieces and toss into the bowl with the corn.

IMG_0475

Chop the roasted peppers and throw that in as well…. you see how this is going right!

IMG_0478

Chop some basil and you know what to do =)

IMG_0479

Once you have all the components add 1 tsp oil and 1 tsp balsamic vinegar and add the garlic, toss all of it together. Add salt and pepper to taste.  This is a great salad at room temperature, so you can make it ahead of time.

IMG_0482

Using a ring mold I placed the salad at the bottom of a large bowl, allowed it to sit a bit before adding the meat, the sauce was able to seep to the bottom of the plate.

IMG_0483

 

IMG_0485

I always cook the meat at a high temp to sear it off then lower it to continue to cook, you get the most flavor and it is always really moist!

IMG_0480

IMG_0481

IMG_0487

And the finished dinner, as I stated earlier the flavor combination was awesome.  we really enjoyed this dinner and I am sure to continue to make this as a summer time stable.

IMG_0488

IMG_0491

I hope you enjoyed the recipe, if you should have any questions please feel free to email me at LauraLovingLife@hotmail.com.

Bon Apetit

LauraLovingLife

Let me know what you think!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s