The superb flavor of jerk pork – the perfect dinner for a summer’s day. This recipe looks involved but it’s not!
Island Pork Tenderloin Salad
2015-10-28 12:05:06
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Ingredients
Pork rub
- 2 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. cinnamon
- 2 – 3 pork tenderloins (21/2-3lb. total)
- 2 tbsp. olive oil
Glaze
- 1 cup packed dark brown sugar
- 2 Tbsp. finely chopped garlic
- 1 Tbsp. tabasco
Vinaigrette
- 3 Tbsp. fresh lime juice
- 1 Tbsp. fresh orange juice
- 1 Tbsp. Dijon mustard
- 1 tsp. curry powder
- 1/4 tsp. black pepper
- 1/2 cup olive oil
Salad
- 3 navel oranges, peeled, white pith removed
- 6 cups baby spinach, trimmed
- 4 cups thinly sliced napa cabbage
- 1 red pepper, cut in thin strips
- 1/2 cup golden raisins
- 2 firm-ripe avocados, peeled and cut diagonally into thin slices
Salad
- 3 navel oranges, peeled, white pith removed
- 6 cups baby spinach, trimmed
- 4 cups thinly sliced napa cabbage
- 1 red pepper, cut in thin strips
- 1/2 cup golden raisins
- 2 firm-ripe avocados, peeled and cut diagonally into thin slices
Instructions
- To Prepare Pork: Preheat oven to 350 F. Combine salt, pepper, cumin, chili powder and cinnamon. Coat pork with spices. Heat oil in ovenproof frying pan over moderately high heat; brown pork, turning often. Leave in pan. To Make Glaze: Combine ingredients and pat onto tops of tenderloins. Roast in middle of oven for about 20 minutes. Let stand at room temperature for 10 minutes. To Make Vinaigrette: Whisk together juices, mustard, curry powder and pepper. Add oil in a stream, whisking thoroughly. For the Salad: Cut oranges crosswise into thin slices. Toss spinach, cabbage, peppers and raisins in a large bowl with 1/2 cup vinaigrette. To Assemble Salad: cut pork at a 45 degree angle into 1/2″ slices. Line a large platter with dressed salad. Arrange sliced pork, oranges, and avocado in rows on top. Drizzle some vinaigrette over avocado and oranges. Pour juices from frying pan over pork.
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