Cherry & Plum Pork Ribeye Recipe

Seasoning the Pork

Season the pork ribeye pieces with salt and black pepper. Drizzle olive oil over the ribs, ensuring they are well coated.

Grilling the Pork

Preheat the grill on medium-high heat. Grill the pork ribeye for about 6-7 minutes on each side or until cooked through. Brush with the plum and cherry glaze during the last few minutes of grilling.

Making the Glaze

In a saucepan over medium heat, combine chopped cherries, chopped plums, brown sugar, apple cider vinegar, soy sauce, garlic, and ginger. Simmer for 15-20 minutes until thickened. Strain if desired and set aside.

Cooking the Fried Rice

In a large skillet, heat sesame oil and add the riced cauliflower. Stir-fry for 2-3 minutes. Push the cauliflower to the side, add the beaten eggs, scramble, and then mix in with the cauliflower. Stir in green onions, soy sauce, and salt. Cook for another 2-3 minutes.

Sautéing the Spinach and Corn

In a skillet, heat olive oil over medium heat. Add diced tasso ham and cook until slightly crispy. Add corn and spinach, season with salt and pepper, and sauté until the spinach is wilted.

Assembling the Salad

In a large bowl, combine mixed salad greens, halved cherries, sliced black plums, and crumbled feta cheese. Drizzle with balsamic vinaigrette and toss gently.