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Spicy Pork Tenderloin Salad

Total Time

Prep: 30 min. Bake: 25 min.

Makes

4 servings

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
Spicy Pork Tenderloin Salad Recipe photo by Taste of Home

Ingredients

  • 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
  • SALAD:
  • 4-1/2 teaspoons lime juice
  • 1-1/2 teaspoons orange juice
  • 1-1/2 teaspoons Dijon mustard
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1 package (6 ounces) fresh baby spinach

Directions

  1. Combine the salt, cumin, cinnamon, chili powder and pepper; rub over pork.
    In a cast-iron or other ovenproof skillet, brown pork on all sides in oil, about 8 minutes. Combine the brown sugar, garlic and hot pepper sauce; spread over pork.
  2. Bake at 350°, until a thermometer inserted in pork reads 145°, 25-35 minutes. Let stand for 5 minutes
  3. before slicing.
    For vinaigrette, in a large bowl, combine juices, mustard, salt and pepper; gradually whisk in oil. Toss vinaigrette with spinach. Place spinach on serving platter; top with sliced pork. If desired, drizzle with pan juices.

Nutrition Facts

1 serving: 306 calories, 13g fat (3g saturated fat), 64mg cholesterol, 594mg sodium, 22g carbohydrate (18g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch, 1 vegetable.

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Reviews

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Average Rating:
  • PamMullen
    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
    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
    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
    Jan 9, 2009

    Top with Mandarin Orange segments!

  • Lynn O
    Jan 18, 2008

    No comment left