Soy Glazed Pork over a Grilled Vegetable Salad


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.



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.


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


Chop some basil and you know what to do =)


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.


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.




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!




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.



I hope you enjoyed the recipe, if you should have any questions please feel free to email me at

Bon Apetit


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