Monday, June 1, 2015: Pork Bistecca with Arugula Salad by Chef Lee Hillson from the Phoenician Resort and Spa



Whole roasted pork loin chop

1/4 Loaf of Bread Torn into Pieces & Lightly Toasted

2 TBS sherry vinaigrette

1/4 cup red seedless grapes

1 TBS Golden Raisins

1 cup Arugula

5-10 leaves herb, parsley Italian

12-14 slice of Applewood sliced bacon cooked and crumbled

5 whole Heirloom Cherry Tomatoes

1 TBS toasted pine nuts


Grill Pork Chop

While the chop is grilling, in a bowl toss the bread and sherry vinaigrette together so it can start to soften up and absorb the liquid.

Add arugula, parsley, grapes raisins, bacon, tomato, and pine nuts. Add extra vinaigrette if necessary to coat.

Place Salad on the center if the plate, stack pork chop on it at an angle.