KICKED UP ISLAND PORK TENDERLOIN

KICKED UP ISLAND PORK TENDERLOIN image

Categories Pork

Yield 6 people

Number Of Ingredients 18

PORK RUB: 2 tspn salt
1/2 tspn black pepper
1/4 tspn sumac
1 tspn cumin
1 tspn coriander
1tspn chili powder
1 tspn cinnamon. 2 Pork tenderloins and 2 tablspns olive oil. GLAZE:1 cup dk brown sugar
2 tblspns chopped garlic
3-4 tblspns tobasco sauce
2 tblspns bourbon. VINAGRETTE: 1 shallot chopped juice of 1 orange and 1 lime
1 tblspn dijon mustard
1 tspn curry powder
1/2 tspn salt
1/4 tspn pepper
1/2 cup olive oil. SALAD: 6 cups of baby spinach
4 cups thinly sliced Napa cabbage
1 red bell pepper juliened
2 ripe avocados cut into bite sized pieces.

Steps:

Mix all the rube ingredients together and rub generously ove the two pork tenderloins. Place in a ziplock bag and leave in the refrigerator for 1-24 hrs. In a mini food processor chop the garlic (about 4-5 cloves)then add the tobasco and bourbon then brown sugar and set aside in a bowl. Make the vinaigrette. In a mini foodprocessor chop the shallot first then add all ingredients on at a time with the final being the olive oil. Set aside and assemble the salad. Add the dressing to the salad, toss and let sit while you make the pork. Then sear the pork that should be at room temperature (for at least 20 min) in a cast iron skillet. Next smear the glaze on top of the pork in the skillet and place the pork on the oven for 18-20 minutes at 350 degrees. Arrange the salad on a serving platter and slice the pork thinly 1/4-1/2 inch slices on top of the salad for a pretty presentaion or serve on individual plates.