Ingredients: |
Ingredients: FOR PORK:
2 tsp salt
½ tsp black pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (about 2.5 lbs).
FOR GLAZE:
1 cup of packed dark brown sugar
2 tblsp finely chopped garlic
1 tblsp Tabasco
FOR VINAIGRETTE:
3 tblsp fresh lime juice
1 tblsp fresh orange juice
1 tblsp Dijon mustard
1 tsp curry powder
½ tsp salt
¼ tsp black pepper
½ cup olive oil
1 tblsp honey.
FOR SALAD:
3 navel oranges,
5 oz baby spinach trimmed (6 cups),
4 cups thinly sliced napa cabbage,
1 red bell pepper cut lengthwise into thin strips,
½ cup raisins,
2 firm ripe avocados.
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Directions: |
Directions:PREPARE PORK
Preheat oven to 350
Heat oil in an ovenproof skillet over moderately high heat until just beginning to smoke, then brown the pork, turning about 4 minutes total. Leave pork in skillet
MAKE GLAZE AND ROAST PORK
Stir together the brown sugar, garlic and Tabasco and pat on top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center reads 140, about 20 minutes. Let pork stand in skillet at room temp 10 minutes (temp will rise to about 155 )
MAKE VINAIGRETTE WHILE PORK STANDS:
Whisk together juices, mustard, curry powder, salt and pepper, then add oil whisking until emulsified.
PREPARE SALAD while pork stands:
Cut peel , including the white pith from oranges with sharp knife. Cut 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 slices.
ASSEMBLE SALAD:
Cut pork at 45 degree angles, ½ inch thick slices. Line 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 Island Pork Tenderloin is from