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Spicy Pork Tenderloin Salad Recipe

Spicy Pork Tenderloin Salad Recipe photo by Taste of Home

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A friend served this curry-flavored salad at a luncheon, and I tweaked it to fit our tastes. Since it's a meal in one, it's perfect for weeknights, and the presentation makes it ideal for entertaining. —Pat Sellon of Monticello, Wisconsin

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Spicy Pork Tenderloin Salad Recipe

Prep: 20 min. Cook: 35 min.

Yield: 4 Servings

20 35 55

Ingredients

4-1/2 teaspoons lime juice
1-1/2 teaspoons orange juice
1-1/2 teaspoons Dijon mustard
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
SPICE RUB:
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 pork tenderloin (1 pound)
2 teaspoons olive oil
1/3 cup packed brown sugar
6 garlic cloves, minced
1-1/2 teaspoons hot pepper sauce
1 package (6 ounces) fresh baby spinach

Directions

In a small bowl, whisk the first six ingredients; gradually whisk in oil. Cover and refrigerate vinaigrette. Combine the salt, cumin, cinnamon, chili powder and pepper; rub over meat.
In a ovenproof skillet, brown meat on all sides in oil, about 8 minutes. Combine the brown sugar, garlic and hot pepper sauce; spread over meat.
Bake at 350° for 25-35 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing.
Toss spinach with vinaigrette. Arrange spinach on four salad plates; top with sliced pork. Drizzle with pan juices. Yield: 4 servings.

Nutritional Analysis: 3 ounces cooked pork with 1-3/4 cups spinach equals 301 calories, 13 g fat (3 g saturated fat), 63 mg cholesterol, 591 mg sodium, 22 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.

Originally published as Spicy Pork Tenderloin Salad in Light & Tasty February/March 2005, p37

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Spicy Pork Tenderloin Salad

Spicy Pork Tenderloin Salad

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Reviewed on Oct. 12, 2009 by JoeBrucePSU

My wife and I love this recipe, and so do the kids (though with plain spinach). We usually pair it with a garlic roasted red potatoes recipe from a cookbook.

Reviewed on Jan. 09, 2009 by nancymcsews

Top with Mandarin Orange segments!