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Island Pork Tenderloin Salad Recipe

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This recipe for Island Pork Tenderloin Salad is from It's about Thyme!, 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:
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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