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Island Pork Tenderloin Salad
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Submitted by:
Chris |
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The Island Pork Tenderloin Salad Is A Interesting Mixture Of Pork Djion Mustard, Fruits, Vegetables, And Other Different Ingredients. Very Tasty Meal That Is A Must Try. |
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INGREDIENTS:
- 2 teaspoon(s) , Salt
- 1/2 teaspoon(s) , Black Pepper
- 1 teaspoon(s) , Ground Cumin
- 1 teaspoon(s) , Chili Powder
- 1 teaspoon(s) , Cinnamon
- 2 whole , Pork Tenderloins
- 2 tablespoon(s) , Olive Oil
- 1 cup(s) , Dark Brown Sugar Packed
- 2 tablespoon(s) , Garlic Finely Chopped
- 1 tablespoon(s) , Tabasco
- 3 tablespoon(s) , Fresh Lime Juice
- 1 teaspoon(s) , Fresh Orange Juice
- 1 tablespoon(s) , Dijon Mustard
- 1 teaspoon(s) , Curry Powder Toasted
- 1/2 teaspoon(s) , Salt
- 1/4 teaspoon(s) , Black Pepper
- 1/2 cup(s) , Olive Oil
- 3 whole , Naval Orange
- 5 ounces , Baby Spinach Trimmed
- 4 cup(s) , Napa Cabbage Thinly Sliced
- 1 whole , Red Bell Pepper
- 1/2 cup(s) , Golden Raisins
- 2 pieces , California Avocados
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| Instructions: |
Prepare pork:
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.
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 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:
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 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.
Assemble salad:
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. |
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