Healthified Marinated Pork wih Summer Corn Salad

This recipe is our go-to recipe in the summer when we entertain.  I double the marinade recipe and use red pepper flakes instead of jalapeno.  I also marinade the pork over night.  Give this a try you will love it if you are a cilantro lover.  This recipe is courtesy of EatBetterAmerica.com

Healthified Marinated Pork with Summer Corn Salad

Ingredients

§         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 or 1 teaspoon dried red pepper flakes

§         ¼ cup snipped fresh cilantro

§         1 teaspoon salt

§         ½ teaspoon pepper

§         1 small bag frozen corn

§         2 cups coarsely chopped fresh arugula or spinach

§         1 medium red sweet pepper, seeded and chopped

Directions

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.