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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Island Pork Tenderloin Salad Recipe

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This recipe for Island Pork Tenderloin Salad is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Pork
Ingredients:  
Ingredients:  
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 lb total)
2 tablespoons olive oil

Special equipment: an instant-read thermometer
Directions:
Directions:
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.

Glaze and roast pork 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. Prepare salad ingredients while pork stands.

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.
 

Glaze
Ingredients:  
Ingredients:  
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco
Directions:
Directions:
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin.
 

Vinaigrette
Ingredients:  
Ingredients:  
3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon Dijon mustard
1 teaspoon curry powder, toasted
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
Directions:
Directions:
Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.
 

Salad
Ingredients:  
Ingredients:  
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
1/2 cup golden raisins
2 firm-ripe California avocados
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 1/4 hour

 

 

 

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