Best Island Pork Tenderloin Salad Recipes

Island Pork Tenderloin (Optional Salad) image

Provided by Mrs Goodall

Categories Pork

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 23

2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 (1 lb) pork tenderloin (approx. weight)
2 tablespoons olive oil
1 cup dark brown sugar (not light)
2 tablespoons finely chopped garlic
1 tablespoon hot sauce (Tabasco)
3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon Dijon mustard
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
3 navel oranges
5 ounces baby spinach leaves, trimmed (6 cups)
4 cups napa cabbage, thinly sliced (from 1 medium head)
1 red bell pepper, cut lengthwise into thin strips
1/2 cup golden raisin
2 avocados

Steps:

Pre-heat oven to 350 degrees.
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.

Island Pork Tenderloin Salad image

Yield 6-8 main-course servings

Number Of Ingredients 28

For pork
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
For glaze
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco
For vinaigrette
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
For salad
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
Special equipment: an instant-read thermometer

Steps:

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.

P90x Cumin Vinaigrette With Island Pork Tenderloin Salad image

Provided by karen in tbay

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

2 tablespoons fresh lime juice
1/2 tablespoon orange juice
1/2 tablespoon Dijon mustard
1/2 teaspoon cumin powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon olive oil
1 orange, peeled and cut crosswise 1/4 inch thick slices
2 cups fresh spinach
1 red bell pepper, cut lengthwise into thin strips
1/4 cup golden raisin
2 cups napa cabbage, shredded
10 ounces island pork tenderloin

Steps:

Island Pork Tenderloin Salad image

Provided by Kimberly Biegacki

Categories Salads

Time 40m

Number Of Ingredients 7

1/2 medium orange, peeled and cut
1 c fresh spinach
1/2 medium red bell pepper, cut lengthwise into thin strips
1 Tbsp golden raisins
1 c napa cabbage, shredded
6 oz island pork tenderloin
2 Tbsp cumin vinaigrette

Steps:

1. Peel and cut oranges crosswise into 1/4 inch thick slices and set aside. Toss spinach cabbage, bell pepper, and raisins in a large bowl. Prepare dressing. Mound salad mixture on a large plate. Arrange pork and orange slices on top and drizzle with dressing.
2. Link for Pork Tenderloin https://www.justapinch.com/recipes/main-course/pork/island-pork-tenderloin-2.html
3. Link for Cumin Vinaigrette dressing https://www.justapinch.com/recipes/sauce-spread/dressing/cumin-vinaigrette.html
4. Nutritional Value per serving: 556 calories, 13 grams total fat, (37% calories from fat), 39 grams protein, 51 gram carbs, 111 mg cholesterol, 781 mg sodium