Recipe

Island Pork Tenderloin Salad Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 9 months ago I have made this wonderful salad several times and it never fails to please. It is delicious and packed with flavor - plus, it makes a beautiful and colorful presentation. The sweetness of the sugary pork crust is delicious with the citrus ingredie... More Prep:10m Cook:60m Servings:6	Lunasea
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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 lb total)

2 tablespoons olive oil

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For Glaze:

1 cup packed dark brown sugar

2 tablespoons finely chopped garlic

1 tablespoon Tabasco

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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

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For Salad:

3 navel oranges

5 oz 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

Special equipment: an instant-read thermometer

Directions

Prepare pork:

Preheat oven to 350°F.

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

Heat 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.

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Make glaze and roast pork:

Stir 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.)

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Make vinaigrette while pork roasts:

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

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Prepare salad ingredients while pork stands:

Cut 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.

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Assemble salad:

Cut 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.

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Comments

sirshawnthebrewer 1 year, 9 months ago said:
Sounds excellent..:)

wolfpackjack 1 year, 9 months ago said:
Pork, brown sugar, spices, heat... and a salad to boot. Great post Vickie... I need more hours in the day and more money in the bank just to make what you post... yummy... thanks...dave

cheryilyn 1 year, 9 months ago said:
Sounds very good.