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Spicy Pork Tenderloin Salad

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

In a small bowl, whisk the first six ingredients; gradually whisk in oil. Cover

Printed from tasteofhome.com Dec 1, 2008

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Spicy Pork Tenderloin Salad cont.

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.