Nutrition Facts

  • One serving:
  • 3 ounces cooked pork with 1-3/4 cups spinach
  • Calories:
  • 301
  • Fat:
  • 13 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 63 mg
  • Sodium:
  • 591 mg
  • Carbohydrate:
  • 22 g
  • Fiber:
  • 2 g
  • Protein:
  • 24 g
  • Diabetic Exch:
  • 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.
Contest Winning Recipe

Spicy Pork Tenderloin Salad

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

SERVINGS

4

CATEGORY

Salads

METHOD

Baked

PREP

20 min.

COOK

35 min.

TOTAL

55 min.

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 Crisco® Light 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 Crisco® Light 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.

Printed from tasteofhome.com Dec 1, 2008

Copyright Reiman Media Group, Inc © 2008