BY: CHEF JANET CRAIG
Blow your mind by taking the ordinary and creating something unique with this delicious pork tenderloin salad – I always make the full amount because people go through the entire pork! The meat freezes well and is great on a sandwich.
This recipe isn’t as cumbersome as it might seem initially. With the exception of the avocados, everything can be prepared separately beforehand and put together at the last minute.
2 tsp salt
½ tsp black pepper
1 tsp ground cumin
1 tsp chilli powder
½ tsp cloves
½ tsp cayenne
1 tsp cinnamon
2-3 pork tenderloins (2 ½ – 3 lbs. total)
2 tbsp olive oil
1 cup packed dark brown sugar
2 tbsp finely chopped garlic
1 tbsp Tabasco
3 tbsp fresh lime juice
1 tbsp fresh orange juice
1 tbsp Dijon mustard
1 tsp curry powder
¼ tsp black pepper
½ cup olive oil
3 navel oranges, peeled, white pith removed
6 cups baby spinach, trimmed
4 cups thinly sliced Napa cabbage
1 red pepper, cut into thin strips
½ cup golden raisins*optional
2 firm-ripe avocados, peeled and cut diagonally into thin slices
To Prepare Pork:
Combine all spices for the “rub”. Coat pork with spices, for three-hours or overnight in the refrigerator.
Preheat oven to 375˚F.
To Make Glaze:
Combine ingredients and pat onto tops of tenderloins. Roast in middle of oven for about 20-30 minutes. Tent with foil and 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 ½ cup vinaigrette.
To assemble salad:
Cut pork at a 45˚ angle into ½ inch 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. Serve juices from roasting pan over pork.
Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly. You can find out more about her HERE.