Island Pork Tenderloin Salad
From lunasea 17 years agoIngredients
- For Pork: shopping list
- 2 teaspoons salt shopping list
- 1/2 teaspoon black pepper shopping list
- 1 teaspoon ground cumin shopping list
- 1 teaspoon chili powder shopping list
- 1 teaspoon cinnamon shopping list
- 2 pork tenderloins (2 1/4 to 2 1/2 lb total) shopping list
- 2 tablespoons olive oil shopping list
- **** shopping list
- For Glaze: shopping list
- 1 cup packed dark brown sugar shopping list
- 2 tablespoons finely chopped garlic shopping list
- 1 tablespoon Tabasco shopping list
- **** shopping list
- For Vinaigrette: shopping list
- 3 tablespoons fresh lime juice shopping list
- 1 tablespoon fresh orange juice shopping list
- 1 tablespoon Dijon mustard shopping list
- 1 teaspoon curry powder, toasted shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon black pepper shopping list
- 1/2 cup olive oil shopping list
- **** shopping list
- For Salad: shopping list
- 3 navel oranges shopping list
- 5 oz baby spinach, trimmed (6 cups leaves) shopping list
- 4 cups thinly sliced napa cabbage (from 1 medium head) shopping list
- 1 red bell pepper, cut lengthwise into thin strips shopping list
- 1/2 cup golden raisins shopping list
- 2 firm-ripe California avocados shopping list
- ** shopping list
- Special equipment: an instant-read thermometer shopping list
How to make it
- 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.
- ****
- 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.)
- ****
- Make vinaigrette while pork roasts:
- Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.
- ****
- 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.
- ****
- 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.
People Who Like This Dish 8
- Buto13 Nowhere, Us
- sparow64 Sweetwater, TN
- mlcagle Marietta, GA
- grandmommy Nashville, TN
- cheryilyn Salem, OR
- wolfpackjack Raleigh, NC
- sirshawnthebrewer Akron, OH
- lunasea Orlando, FL
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The Rating
Reviewed by 4 people-
Sounds excellent..:)
sirshawnthebrewer in Akron loved it
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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
wolfpackjack in Raleigh loved it
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sounds very good.
cheryilyn in Salem loved it
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