Spicy Pork Tenderloin Salad

Name: Spicy Pork Tenderloin Salad
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings.
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

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

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 minutes. Combine the brown sugar, garlic and hot pepper sauce; spread over meat.
Bake at 350°, until a thermometer inserted in pork reads 160°, 25-35 minutes. 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.

Nutrition Facts

1 serving: 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.

Originally published as Spice Rubbed Pork Tenderloin in Light & Tasty February/March 2005

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!