Spicy Pork Tenderloin Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A friend served this curry-flavored salad at a luncheon, and I tweaked it to fit our tastes. Since it's a meal in one, it's perfect for weeknights, and the presentation makes it ideal for entertaining. Pat Sellon of Monticello, Wisconsin Ingredients:
4-1/2 teaspoons lime juice |
1-1/2 teaspoons orange juice |
1-1/2 teaspoons dijon mustard |
1/2 teaspoon curry powder |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 tablespoons olive oil |
spice rub: |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/2 teaspoon ground cinnamon |
1/2 teaspoon chili powder |
1/4 teaspoon pepper |
1 pork tenderloin (1 pound) |
2 teaspoons olive oil |
1/3 cup packed brown sugar |
6 garlic cloves, minced |
1-1/2 teaspoons hot pepper sauce |
1 package (6 ounces) fresh baby spinach |
Directions:
1. In a small bowl, whisk the first six ingredients; gradually whisk in oil. Cover and refrigerate vinaigrette. Combine the salt, cumin, cinnamon, chili powder and pepper; rub over meat.
2. In a ovenproof skillet, brown meat on all sides in oil, about 8 minutes. Combine the brown sugar, garlic and hot pepper sauce; spread over meat.
3. Bake at 350° for 25-35 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing.
4. Toss spinach with vinaigrette. Arrange spinach on four salad plates; top with sliced pork. Drizzle with pan juices. Yield: 4 servings.
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