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Island Pork Tenderloin Salad Recipe

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This recipe for Island Pork Tenderloin Salad, by , is from It's about Thyme!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charles Lee
Added: Thursday, May 26, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Pork:
16 oz pork tenderloin, 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp cinnamon, 2 tsp olive oil, 1/4 cup brown sugar packed, 1/2 tbls fresh garlic finely chopped, 1/2 tbls Tabasco sauce.

Salad:
1/2 each orange, peeled and cut, 1 cup fresh spinach, 1/2 each red bell pepper cut into thin strips, 1/16 cup golden raisins, 1 cup Napa cabbage, 6 oz Island Pork tenderloin, 2 Tbls cumin vinaigrette.

Cumin Vinaigrette:
2 tbls fresh lime juice, 1/2 tbls orange juice, 1/2 tbls Dijon mustard, 1/2 tps cumin powder, 1/4 tsp salt, 1/8 tsp black pepper, 1 tbsp olive oil. Whisk until emulsified.

Directions:
Directions:
Pork tenderloin:
1. Preheat oven to 350,
2. stir together salt, pepper, cumin, chili powder and cinnamon, then coat pork with the spice rub.
3. Heat 1 tbls oil in a 12 inch skillet over moderately high heat and brown pork, turning about 4 minutes
4. Stir together brown sugar, garlic, and Tabasco and pat onto top of pork tenderloin. Place in a roasting pan and cook in oven for 20 minutes.

Salad:
1. while the tenderloin is roasting, peel and cut oranges crosswise into 1/4 inch thick slices and set aside.
2. Toss spinach, cabbage, bell peppers and raisins in a large bowl.
3. Mound salad mixture on a large plate. Arrange pork and orange slices on top an drizzle with dressing.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45

 

 

 

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