Island Pork Tenderloin Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
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 pounds total) |
2 tablespoons olive oil |
1 cup packed dark brown sugar |
2 tablespoons finely chopped garlic |
1 tablespoon 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 ounces 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 |
Directions:
1. Prepare pork: Preheat oven to 350°F.
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: 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.)
5. Make vinaigrette while pork roasts: Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.
6. 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.
7. 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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