"The belly rules the mind."--Spanish Proverb

Island Pork Tenderloin Salad GF Recipe

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This recipe for Island Pork Tenderloin Salad GF, by , is from Eating Gluten Free with the Seitz Clan, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teresa (Seitz) Steinle
Added: Sunday, October 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
For Pork
2 tsp. salt
1/2 tsp pepper
1 tsp. cumin
1 tsp. red chile
1 tsp. cinnamon
1 or 2 pork tenderloins (2 1/2 lbs. total)
2 T. olive oil

For glaze
1 c. brown sugar
2 T. minced garlic

For vinaigrette
3 T. lime juice
1 T orange juice
1/4 c. brown sugar (or to taste)
1 T. dijon mustard
1 tsp. curry powder, toasted
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. olive oil

For salad
3 naval oranges
5 oz. spinach
4 c. thinly sliced napa cabbage (or lettuce mix)
1 red bell pepper, cut into strips
1/2 c. golden raisins (optional)
2 avocados

Directions:
Directions:
Stir together spice rub for meat and coat pork. Heat oil in 12" skillet over medium heat and brown pork, turning every 4 minutes. Leave pork in skillet.

Stir together glaze and pat onto tenderloin. Roast in middle of oven until 145, about 20 minutes. Remove and tent to rest.

Prepare salad. Peel and cut oranges into 1/4" slices. Toss rest of salad together.

Whisk all ingredients for vinaigrette together, except oil. Slowly whisk in oil (can use immersion blender) to emulsify.

Assemble salad
Cut pork into slices. Arrange plate with salad, pork, oranges, avocados. Drizzle with vinaigrette.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
under 1 hour

 

 

 

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