Island Pork Tenderloin Salad

September 2, 2014

Directions

Prepare pork:

1Preheat oven to 350°F.

2Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.

3Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.

Make glaze and roast pork:

1Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)

Make vinaigrette while pork roasts:

1Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.

Prepare salad ingredients while pork stands:

1Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.

Assemble salad:

1Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.

Ingredients

For pork

2 teaspoons salt

1/2 teaspoon black pepper

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon cinnamon

2 pork tenderloins (2 1/4 to 2 1/2 pounds total)

2 tablespoons olive oil

For glaze

1 cup packed dark brown sugar

2 tablespoons finely chopped garlic

1 tablespoon Tabasco

For vinaigrette

3 tablespoons fresh lime juice

1 tablespoon fresh orange juice

1 tablespoon Dijon mustard

1 teaspoon curry powder, toasted

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup olive oil

For salad

3 navel oranges

5 ounces baby spinach, trimmed (6 cups leaves)

4 cups thinly sliced Napa cabbage (from 1 medium head)

1 red bell pepper, cut lengthwise into thin strips

1/2 cup golden raisins

2 firm-ripe California avocados

00:00
Please follow and like us:
20

You might also like More from author

1 Comment

  1. Recipe Contributor says

    Very good recipe, even though I overcooked the pork. It was still great and that wasn’t the recipe’s fault! 🙂

Leave A Reply

Your email address will not be published.