Healthified Marinated Pork with Summer Corn Salad

Healthified Marinated Pork with Summer Corn Salad

Healthified Marinated Pork with Summer Corn Salad
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total prep
71% less total fat • 42% less sodium than the original recipe— see the comparison. Streamline prep work with this peppy lime juice-and-honey mixture—use part of it to marinate the pork and the rest to dress the salad.


  • 1 pound boneless pork loin, trimmed of fat
  • 1/3 cup lime juice
  • 2 tablespoons honey
  • 1 fresh jalapeño chile pepper, seeded and finely chopped
  • 1/4 cup snipped fresh cilantro
  • 1/2 teaspoon salt
  • 1 box (9 oz) frozen corn
  • 2 cups coarsely chopped fresh arugula or spinach
  • 1 medium red sweet pepper, seeded and chopped


  • Cut pork into 11/2-inch cubes. Place pork cubes in a large resealable plastic bag set in a shallow dish. For marinade: In a small bowl, whisk together lime juice and honey. Stir in chile pepper, cilantro, and salt. Add 1/4 cup of the lime juice mixture to pork cubes in bag. Set aside remaining lime juice mixture. Seal bag; turn to coat pork cubes. Marinate in the refrigerator for 1 hour, turning bag occasionally.
  • Drain pork, discarding marinade. Thread pork cubes onto eight 8-inch skewers,* leaving 1/4-inch spaces between cubes. For a charcoal grill, place skewers on the rack directly over medium coals. Grill, uncovered, for 18 to 20 minutes or until no pink remains, turning skewers to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as above.)
  • Prepare corn according to package directions; cool slightly. In a medium bowl, combine corn, arugula, and sweet pepper. Add the reserved lime juice mixture; toss to coat. Serve pork with corn salad.
  • *If using wooden skewers, soak in enough water to cover for 30 minutes.

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