Island Pork Tenderloin Salad
Posted by: macklinda Mon, 12 Apr 2004, at 7:25 a.m
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 lb total)
2 tablespoons olive oil
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco (I don't think I could handle this much tabasco!)
3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon Dijon mustard
1 teaspoon curry powder, toasted
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
3 navel oranges
5 oz baby spinach, trimmed (6 cups leaves)
4 cups thinly sliced Napa cabbage (from 1 medium head)
1 red bell pepper, cut lengthwise into thin strips
1/2 cup golden raisins
2 firm-ripe California avocados
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
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.
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.
Makes 6 to 8 main-course servings.
Source: May 2003 Gourmet magazine