Island Pork Tenderloin (Optional Salad) |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is the most awesome pork tenderlion ever. It is from Bon Appetit and is a very poplular internet recipe . The whole recipe includes the pork and salad, which is a lovely salad, but after making it the first time, I usually just make the pork and skip the salad. Ingredients:
2 teaspoons salt |
1/2 teaspoon black pepper |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1 teaspoon cinnamon |
2 (1 lb) pork tenderloin (approx. weight) |
2 tablespoons olive oil |
1 cup dark brown sugar (not light) |
2 tablespoons finely chopped garlic |
1 tablespoon hot sauce (tabasco) |
3 tablespoons fresh lime juice |
1 tablespoon fresh orange juice |
1 tablespoon dijon mustard |
1 teaspoon curry powder |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup olive oil |
3 navel oranges |
5 ounces baby spinach leaves, trimmed (6 cups) |
4 cups napa cabbage, thinly sliced (from 1 medium head) |
1 red bell pepper, cut lengthwise into thin strips |
1/2 cup golden raisin |
2 avocados |
Directions:
1. Pre-heat oven to 350 degrees.
2. Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
3. 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.
4. Make glaze and roast pork:.
5. 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.).
6. Make vinaigrette while pork roasts:.
7. Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.
8. Prepare salad ingredients while pork stands:.
9. 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.
10. Assemble salad:.
11. 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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