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Spicy Pork Tenderloin Salad

 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
4 ServingsPrep: 20 min. Cook: 35 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 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

2 of 2

Spicy Pork Tenderloin Salad (continued)

Directions (continued)

  • 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 Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.