Island Pork Tenderloin Salad Recipe

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Ingredients:

Serving

for pork
2 tsp salt
1/2 tsp black pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 lb total )
2 tbsp olive oil
for glaze
1 cup packed dark brown sugar
2 tbsp finely chopped garlic
1 tbsp tabasco
for vinaigrette
3 tbsp fresh lime juice
1 tbsp fresh orange juice
1 tbsp dijon mustard
1 tsp curry powder, toasted
1/2 tsp salt
1/4 tsp black pepper
1/2 cup olive oil
for salad
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
special equipment: an instant-read thermometer

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	703.85 Kcal (2947 kJ)
Calories from fat	308.02 Kcal
		% Daily Value*
Total Fat	34.22g	53%
Cholesterol	122.82mg	41%
Sodium	1154.98mg	48%
Potassium	1456.29mg	31%
Total Carbs	57.81g	19%
Sugars	44.97g	180%
Dietary Fiber	5.36g	21%
Protein	43.16g	86%
Vitamin C	41.1mg	68%
Vitamin A	0.5mg	17%
Iron	13.6mg	75%
Calcium	125.3mg	13%

Amount Per 100 g
Calories	153.76 Kcal (644 kJ)
Calories from fat	67.29 Kcal
		% Daily Value*
Total Fat	7.48g	53%
Cholesterol	26.83mg	41%
Sodium	252.31mg	48%
Potassium	318.13mg	31%
Total Carbs	12.63g	19%
Sugars	9.82g	180%
Dietary Fiber	1.17g	21%
Protein	9.43g	86%
Vitamin C	9mg	68%
Vitamin A	0.1mg	17%
Iron	3mg	75%
Calcium	27.4mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

16.1

Points
19

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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