Island Pork Tenderloin Salad

The recipe is credited to Best of Bridge.

This has become a family favourite in the summer months for its inclusion of variety of fresh fruits in season.

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Time: 1 hr
Difficulty: 3/5
Tested: YES
Serves: 4-6

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Ingredients

Pork with Rub

• 2 tsp salt

• 1/2 tsp black pepper

• 1 tsp ground cumin

• 1 tsp chili powder

• 1 tsp cinnamon

• 2 – 3 pork tenderloins (2 1/2-3lb. total)

• 2 tbsp olive oil

Glaze

• 1 cup packed dark brown sugar

• 2 tbsp finely chopped garlic

• 1 tbsp of hot sauce (eg. Frank’s or Tabasco)

Vinaigrette

• 1 tbsp fresh lime juice

• 3 tbsp fresh orange juice

• 1 tbsp honey

• 1 tbsp Dijon mustard

• 1 tsp curry powder

• 1/4 tsp black pepper

• 1/2 cup olive oil

Salad

• 8 cups baby spinach

• 2 cups arugula (optional)

• 1 red pepper, cut in thin strips

• 1/2 cup golden raisins or Craisins

• 2 firm-ripe avocados, peeled and cut diagonally into thin slices

• A variety of fruits in seasons — e.g. oranges, mangoes, blueberries, strawberries, raspberries, peaches — total of 2-3 cups of prepared fruit.

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Method

1. To Prepare Pork. Preheat oven to 350 F. Combine salt, pepper, cumin, chili powder and cinnamon. Coat pork with spices. Heat oil in ovenproof frying pan over moderately high heat; brown pork, turning often. Leave in pan.

2. To Make Glaze. Combine ingredients and pat onto tops of tenderloins. Roast in middle of oven for about 25 minutes. Let stand at room temperature for 10 minutes.

3. To Make Vinaigrette. Whisk together juices, mustard, honey, curry powder and pepper. Add oil in a stream, whisking thoroughly.

4. For the Salad. Toss salad ingredients other than avocados and dress with 1/2 cup vinaigrette.

5. To Assemble Salad. Cut pork at a 45 degree angle into 1/2″ slices. Line a large platter with dressed salad. Arrange sliced pork and avocado in rows on top. Drizzle some vinaigrette over avocado. Pour juices from frying pan over pork.