Pork Panzanella

Servings: 4
Prep Time: 60 minutes


2 cups apple cider vinegar

1 cup olive oil

1 tablespoon italian seasoning

1 egg

1/2 tablespoon salt

1 1/2 pounds pork pectoral meat

1/2 loaf bread (day old, chunks)

3/4 cup olive oil

2 tomatoes (large dice)

1 tablespoon 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 teaspoon Dijon-style mustard

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.

Courtesy of the National Pork Board, Des Moines, Iowa.