Island Pork Tenderloin Salad



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Prep Time 30 mins
Cook Time 1 hr
Course Salad
Servings 68


For 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 pounds 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 ounces 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


Prepare 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.

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