>From the Epicurious website...
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ISLAND PORK TENDERLOIN SALAD
Active time: 1 1/4 hr Start to finish: 1 1/4 hr
serving size
Makes 6 to 8 main-course servings.
ingredientsFor 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 lb 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 oz 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
preparationPrepare 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.
--
Rhonda G in Missouri
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