Spicy Pork Tenderloin Salad Recipe
Spicy Pork Tenderloin Salad Recipe photo by Taste of Home
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Spicy Pork Tenderloin Salad Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 35 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 35 min.
MAKES: 4 servings


  • 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
  • 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

Nutritional Facts

3 ounce-weight: 301 calories, 13g fat (3g saturated fat), 63mg cholesterol, 591mg sodium, 22g carbohydrate (18g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.


  1. 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.
  2. 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.
  3. Bake at 350° for 25-35 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing.
  4. Toss spinach with vinaigrette. Arrange spinach on four salad plates; top with sliced pork. Drizzle with pan juices. Yield: 4 servings.
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.

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PamMullen User ID: 6867785 259104
Reviewed Jan. 2, 2017

"I will give this recipe a 5, I loved the pork tenderloin. I made the salad dressing, but neither of us were a fan of it. I don't like curry and he doesn't like mustard. This was a dinner for us, pork tenderloin, redskin potatoes, and a spinach salad."

sdipiazza User ID: 2106899 247064
Reviewed Apr. 13, 2016

"Made this for dinner last night...the recipe is good. I baked the meat exactly as stated in the recipe but the brown sugar mixture was overcooked, burnt and bitter so we had to do without. the pan drippings."

JoeBrucePSU User ID: 3078332 58268
Reviewed Oct. 12, 2009

"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."

nancymcsews User ID: 2221372 140681
Reviewed Jan. 9, 2009

"Top with Mandarin Orange segments!"

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