Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Add to Meal Planner
Ingredients
US|METRIC
4 SERVINGS
- 2 cups apple cider vinegar
- 1 cup olive oil
- 1 Tbsp. italian seasoning
- 1 egg
- 1/2 Tbsp. salt
- 1 1/2 lb. pork pectoral meat
- 1/2 loaf bread (day old, chunks)
- 3/4 cup olive oil
- 2 tomatoes (large dice)
- 1 Tbsp. kosher salt
- 1 head fennel (julienne)
- 1/2 red onion (julienne)
- 1/2 cup cucumbers (seeded and sliced)
- 1/8 cup Kalamata olives (sliced)
- 1/4 cup basil chiffonade
- 2 tablespoons white balsamic vinegar
- 1/2 tsp. Dijon-style mustard
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- 1. Whisk together all ingredients for basting marinade
- 2. Pour half over pork and let sit for 2 hours to overnight. Grill on hot grill basting and turning as necessary until internal temperature reaches 145F.Let rest and portion into 5 oz pieces
- 3. Sprinkle tomatoes with salt in colander for 15 minutes.
- 4. Toss bread with oil and bake at 350F for 5 minutes.
- 5. Whisk together remaining ingredients and present on plate
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes