tweakeats Recipes

Island Pork Tenderloin Salad

By cogg | tweaked from Island Pork Tenderloin Salad

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Ingredients & Nutrition

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Ingredients Calories Fat g Carb g Protein g Fiber g
Original Totals Per Serving (6 servings) 730 36.21 66.86 39.31 8.31
Totals Per Serving (6 servings) 770 40.71 66.86 39.31 8.31
Original Recipe Totals 4380 217.29 401.19 235.86 49.89
Recipe Totals 4619 244.29 401.19 235.86 49.89
For pork
2 teaspoons salt 1 teaspoons salt 0 0 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00
1/2 teaspoon black pepper 3 0.03 0.69 0.12 0.28
1 teaspoon ground cumin 8 0.45 0.88 0.36 0.21
1 teaspoon chili powder 8 0.42 1.37 0.31 0.85
1 teaspoon cinnamon 6 0.03 2.10 0.10 1.38
2 pork tenderloins (2 1/4 to 2 1/2 lb total) 1225 36.03 0.00 210.75 0.00
2 tablespoons olive oil 4 tablespoons olive oil 239 477 27.00 54.00 0.00 0.00 0.00 0.00 0.00 0.00
For glaze
1 cup packed dark brown sugar 836 0.00 215.80 0.26 0.00
2 tablespoons finely chopped garlic 25 0.09 5.62 1.08 0.36
1 tablespoon Tabasco 2 0.11 0.11 0.18 0.08
For vinaigrette
3 tablespoons fresh lime juice 11 0.03 3.82 0.19 0.18
1 tablespoon fresh orange juice 7 0.03 1.61 0.11 0.03
1 tablespoon Dijon mustard 10 0.62 0.83 0.68 0.51
1 teaspoon curry powder, toasted 7 0.29 1.22 0.27 0.70
1/2 teaspoon salt 0 0.00 0.00 0.00 0.00
1/4 teaspoon black pepper 1 0.02 0.35 0.06 0.14
1/2 cup olive oil 955 108.00 0.00 0.00 0.00
For salad
3 navel oranges 206 0.63 52.67 3.82 9.24
5 oz baby spinach, trimmed (6 cups leaves) 33 0.55 5.15 4.05 3.12
4 cups thinly sliced Napa cabbage (from 1 medium head) 89 0.36 20.65 4.56 8.90
1 red bell pepper, cut lengthwise into thin strips 37 0.36 7.18 1.18 2.50
1/2 cup golden raisins 219 0.33 57.65 2.46 2.90
2 firm-ripe California avocados 454 41.92 23.50 5.33 18.50
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.

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.

Recipe Info

Prep:
n/a
Start to finish:
1 hr 15 min
Yield:
Makes 6 to 8 main-course servings.
Servings:
6

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