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Island Pork Tenderloin Salad Recipe

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This recipe for Island Pork Tenderloin Salad, by , is from Beyond the Beans, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tracy Gibbons
Added: Sunday, November 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
For Pork:
2 tsp salt
1/2 tsp black pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 lbs total)
2 Tbsp olive oil

For glaze:
1 cup packed dark brown sugar
2 Tbsp finely chopped garlic
1 Tbsp Tabasco sauce

For vinaigrette:
3 Tbsp fresh lime juice
1 Tbsp fresh orange juice
1 Tbsp Dijon mustard
1 tsp curry powder, toasted
1/2 tsp salt
1/4 tsp black pepper
1/2 cup olive oil (or less)

For salad:
3 navel oranges
5 oz baby spinach, trimmed
4 cups thinly sliced Napa cabbage
1 red bell pepper, cut into thin strips
1/2 cup golden raisins
2 avocados

Directions:
Directions:
Preheat oven to 350F.

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

Heat oil in an ovenproof 12-in heavy skillet over moderate heat, 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 registers 140, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes.

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, 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:
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 a row on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.

Personal Notes:
Personal Notes:
This is the BEST recipe in the world. Great for guests, but also easy enough for weeknights if you use pre-packaged salad mix and mandarin oranges.

 

 

 

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