Welcome to Diabetes Blog Week! This is the third year of Diabetes Blog Week, started by Karen over at Bitter~Sweet Diabetes. All of the D bloggers are given a subject to write about each day for a week, and after we publish that day’s installment, we go back and link our posts on her site. That way, a lot of posts on a single subject (from around 150 bloggers) are accessible in one forum. If there’s a subject that’s too difficult to write about, we can choose from one of two Wildcard ideas. Today’s subject: Find a Friend. Write about a D-Blog that you like reading, but people may not know about.
Well, that’s a difficult subject for me. I’ve only known of the DOC (and all of you great bloggers) for around six or seven months. There are bloggers that I read all the time. But every week I come across one or two that I haven’t seen before. And they all have something useful, inspiring, or interesting to say to me. I think it’s fair to say that for me, every blog is still new, every post a hidden gem. That makes it difficult to pick a favorite. Especially a favorite that all of you don’t already know about.
So I’d like to go off the board and choose the Something Good to Eat Wildcard as my post today!
Grilled Pork Salad
This is just an awesome salad, not only because it’s (mostly) healthy, but also because it includes grilled pork. Of course, if you keep Kosher, you’re Muslim, vegetarian, vegan, etc., substitute something that works for you. You can probably still use this marinade:
3 tablespoons red wine vinegar
1/4 cup of olive oil
1 teaspoon salt (or seasoning salt, if you like)
1 teaspoon cayenne pepper
2 cloves of garlic, minced
1 or 2 tablespoons of fresh sage, chopped (or use dried sage, what do I care?)
2 or 3 tablespoons of good mustard (your choice here; I used the spicy brown stuff)
Mix all of these ingredients together in a bowl. Then, get 1 to 1 1/2 pounds of pork. I used a pork tenderloin from the local Trader Joe’s. Then, slice or dice it how you want. You want to make strips? Go ahead. Slice it like steak? Okay. I cut it up into bite sized portions (that’s how it was going to go onto the plate anyway). Then dump it all into the marinade for about 30 minutes. It will look like this:
While the pork is swimming around in all that mustardy-sagey goodness, get to work on the salad. Everybody has their own way to do a salad, so I’m not going to give a recipe. Okay, I am, but it’s really more of a description of the salad I made. So that’s not a recipe, is it?
1 head of Romaine lettuce
1/2 of a Radicchio
1 cup of broccoli slaw (about a handful or two)
1/2 cup of chopped carrots
1 or 2 large green onions (also known as scallions; but I grew up eating these things, and they were never called scallions then, so I can’t bring myself to call them that now)
1/2 cup of sunflower seeds
1/2 cup of dried cranberries
Mix it all together in a bowl, and set it aside. When you’re finished grilling the pork (USDA recommends that the pork be cooked to an internal temperature of 145 degrees), let it rest for at least 5 minutes before slicing, if you have to do that. As stated above, I had mine in bite-sized portions already, and cooked them in one of those cage-like things people grill their vegetables in.
By now, all you have to do is place the salad on the plate and dot it with the pork. Finish it off with Feta cheese and some tomato, if you like. The Great Spousal Unit made me include the crutons you see in the picture (“There are NOT enough carbs for you in this meal!”).
Enjoy!
This recipe makes at least 4 servings, unless you’re really hungry. Estimated carb count per serving you see above: 26
Disclosure: Carbohydrate counts are estimates only. Check with a registered dietician to find out what a healthy carb count is for you.
A Disclaimer
I have no medical training. If you consider anything written here as medical, legal, financial, or any other kind of advice, you’re out of your mind. Please speak to a licensed professional before making any changes that might affect your health. Any of the original content found on this site is my property and should not be reproduced, copied, or otherwise used without the author’s expressed written consent.
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