Island pork tenderloin salad

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Ingredientes para 6-8 main course servings

FOR PORK
2 tsp salt
1/2 tsp black pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 pounds total)
2 Tbsp olive oil

FOR GLAZE
1 cup packed dark brown sugar
2 Tbsp finely chopped garlic
1 Tbsp Tabasco

FOR VINAIGRETTE
3 Tbsp fresh lime juice
1 Tbsp fresh orange juice
1 Tbsp Dijon mustard
1 tsp curry powder
1/2 tsp salt
1/4 tsp black pepper
1/2 cup olive oil

FOR SALAD
3 navel oranges
5 ounces baby spinach, trimmed (about 6 cups)
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

Instrucciones

1. PREPARE PORK:
Preheat oven to 350 degrees.
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 medium-high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.

2. 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 degrees (about 20 minutes). Let pork stand in skillet at room temperature (10 minutes). Temperature will rise to about 150 degrees while standing.

3. MAKE VINAIGRETTE WHILE PORK ROASTS:
Whisk together juices, mustard, curry powder, salt and pepper. Then add oil in a stream, whisking until emulsified.

4. PREPARE SALAD INGREDIENTS WHILE PORK STANDS:
Remove orange peel and white pith and 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.

5. 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.

segundos June 17, 2016 02:31