Best Pork Tenderloin Spinach Salad Recipes

PORK TENDERLOIN SPINACH SALAD

Pork Tenderloin Spinach Salad image

This has been a very popular dish. It travels well to Potlucks, as the pork is good both hot and cold. The dressing can be poured on and the salad assembled just before serving. This makes quite a bit of pork, but if you have any left over it is great for sandwiches or quesadillas...

Provided by KMSoprano

Categories One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 22

Ingredients

2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloin (2 to 2 1/2 lbs total)
2 tablespoons olive oil
1 cup packed dark brown sugar
2 tablespoons chopped garlic
1 tablespoon Tabasco sauce
3 limes, juice of
1 large orange, juice of
1 tablespoon Dijon mustard
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
3 avocados, diced
10 ounces Baby Spinach
2 red bell peppers, juliened
1 cup almonds
1 cup shredded gruyere

Steps:

Preheat oven to 350°F.
Stir together salt, pepper, cumin, chili powder,and cinnamon, then coat pork with spice rub.
Heat oil in an 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork to seal in juices, turning, 4-6 minutes total.
Place pork on foil lined cookie sheet that has been liberally sprayed with cooking spray.
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 at room temperature 10 minutes.
(Temperature will rise to about 155°F while standing.) Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until well blended.
Slice pork diagonally Prepare and assemble salad.

Nutrition Facts : Calories 753.5, Fat 55.9, SaturatedFat 9.7, Cholesterol 19.8, Sodium 1216.6, Carbohydrate 58.2, Fiber 12.1, Sugar 40.7, Protein 14.9

FRUITED PORK TENDERLOIN SPINACH SALAD

Fruited Pork Tenderloin Spinach Salad image

This spinach salad is beautiful and impressive. But the effort involved? Minimal. Get out the pork tenderloin and fruit and let's get to it.

Provided by My Food and Family

Categories Home

Time 30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 pork tenderloin (1-1/2 lb.)
1 Tbsp. olive oil
5 peeled fresh pineapple slices (1/4 inch thick)
1 pkg. (10 oz.) baby spinach leaves
1 cup edamame (shelled), cooked, cooled
1/2 cup red pepper strips
1/4 cup slivered red onions
1/4 cup dry roasted peanuts
1/2 cup KRAFT Classic CATALINA Dressing

Steps:

Heat grill to medium heat.
Brush meat with oil. Grill 20 min. or until done (145ºF), turning occasionally. Remove from grill; cover to keep warm.
Add pineapple to grill; cook 4 min., turning after 2 min.
Slice meat; cut pineapple into bite-size pieces.
Cover platter with spinach; top with meat, pineapple, edamame, vegetables and nuts. Drizzle with dressing.

Nutrition Facts : Calories 320, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g

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