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Tropical Pork Tenderloin Salad Recipe

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This recipe for Tropical Pork Tenderloin Salad is from Those Phillips Girls Can Cook!, 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:  
2) 1 1/12 lb Pork Tenderloin
1 tsp. Cumin
1 tsp. Cinnamon
2 tsp. Salt
1 tsp. Chili powder
1/2 tsp. Pepper

Glaze:
1 cup brown sugar (dark or light)
2 tbls. Garlic
1 tbls. Sriracha (you could use Tabasco but sriracha has a good flavor)

Salad:
5 oz. Fresh Spinach
3 cups Napa Cabbage
3 oranges
2 avocados
1 red pepper

Vinaigrette:
1 tsp. Dijon
3 tbsp. Fresh lime juice
2 tbsp. Fresh orange juice
1/2 tsp. Salt
1/4 tsp. Pepper
1/2 cup good olive oil
Directions:
Directions:
Mix spices together and rub on meat.
Heat two tbsp. of olive oil in heavy duty pan (cast iron)
Sear tenderloins 2-3 minutes per side in hot pan.

Mix glaze and pour over meat, add a few drops of water if you need to thin out, pour over seared meat, place in a 350 oven in cast iron pan.
Bake to approximately 140-145.
Remove, cover with foil and let rest for 15-20 minutes.
The temperature should raise 10 more degrees.

While meat is resting toss greens together, use most of your vinaigrette on greens, reserve a little for avocado slices. place on platter, mix your red pepper in.
Take your oranges and cut the rind and pith away, make nice slices and arrange down one side of salad.
Cut avocados in slices and put down other side of salad.

After meat has rested cut on the diagonal and place slices on top of salad.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour 15 minutes
Personal Notes:
Personal Notes:
This is a delicious fresh salad as well as being pretty enough for company!
The flavors are great, the citrus is so good with the tenderloin.

 

 

 

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