Island Pork Tenderloin Salad
1 teaspoons salt
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon cinnamon
1 pork tenderloins (2 1/4 to 2 1/2 pounds total)
1 tablespoons olive oil
1/2 cup packed dark brown sugar
1 tablespoons finely chopped garlic
1/2 tablespoon Tabasco
1 1/2 tablespoons fresh lime juice
1/2 tablespoon fresh orange juice
1/2 tablespoon Dijon mustard
1/2 teaspoon curry powder, toasted
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup olive oil
About 1 cup of chopped fruit of choice
6 Cups baby spinach leaves
1/2 red bell pepper, cut lengthwise into thin strips
- 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.
- 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.)
- Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.
- Peel and cut fruit
- Toss spinach, cabbage and bell pepper in a large bowl with some of the vinaigrette (to taste).
- Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.
- Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, fruit, and avocados in rows on top.
- Drizzle some vinaigrette over avocados and other fruit. Pour any juices from skillet over pork.
Recipe adapted from here.