Ingredients: |
Ingredients: For pork
2 teaspoons salt
½ teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins 2 ¼ to 2 ½ lb 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
½ teaspoon salt
¼ teaspoon black pepper
½ cup olive oil
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
½ cup golden raisins
2 firm ripe California avocados
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Directions: |
Directions:Preheat oven to 350. 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 (Temp will rise to about 155 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 sharp knife. Then cut the oranges crosswise into ¼ inch thick slices. Toss spinach, cabbage, bell pepper and raisins in a large bowl with about ¼ cup vinaigrette. Halve, pit and peel avocados, then cut diagonally into ¼ inch thick slices.
Assemble salad: cut pork at a 45-degree angle into ½ 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! |
This recipe for Pork Tenderloin Salad is from