Pork Panzanella

• 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. 1. Whisk together all ingredients for basting marinade
2. 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. 3. Sprinkle tomatoes with salt in colander for 15 minutes.
4. 4. Toss bread with oil and bake at 350F for 5 minutes.
5. 5. Whisk together remaining ingredients and present on plate

apple cider vinegar, olive oil, italian seasoning, egg, salt, pork pectoral meat, bread, olive oil, tomatoes, kosher salt, julienne, red onion, cucumbers, olives, basil chiffonade, white balsamic vinegar, mustard

Taken from www.yummly.com/recipe/Pork-Panzanella-2255138 (may not work)