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
Spicy Pork Tenderloin Salad
Prep Time
30 min
Cook Time
25 min
Yield
4 servings
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
- 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. - Bake at 350°, until a thermometer inserted in pork reads 145°, 25-35 minutes. Let stand for 5 minutes
- 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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