August 31, 2010

Island Pork Tenderloin Salad

16 ounces lean pork tenderloin
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chile powder
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
2 teaspoon olive oil
1/4 cup brown sugar
1/2 tablespoon finely chopped garlic
1/2 tablespoon Tabasco hot sauce
3/4 orange, peeled and cut into slices or cubed
1 1/2 cup fresh spinach
3/4 red pepper, cut lengthwise into thin strips
2 tablespoons golden raisins
1 1/2 cup Napa cabbage, shredded
3 tablespoons Cumin Vinaigrette (recipe below)

Preheat oven to 350 degrees. Stir the salt, pepper, cumin, chile powder, and cinnamon together and rub all over the pork loin. Heat 1 tablespoon of the oil in a 12-inch skillet and brown the meat on all sides. Mix the brown sugar, garlic, and Tabasco and cover the meat. Put the pork in a roasting pan and cook for 20 minutes. (I cover it the first 15 minutes and add a little water in the bottom of the baking pan, this keeps it very moist. Then I uncover for the last 10 minutes or so) Mix the spinach, cabbage, bell pepper slices, and raisins in a bowl, then spread over a large plate. Place sliced pork and orange slices over the greens and drizzle the dressing on top. Enjoy!

Cumin Vinaigrette:
2 tablespoons fresh lime juice
1/2 tablespoon orange juice
1/2 tablespoon Dijon mustard
1/2 teaspoon cumin powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon olive oil

Whisk all the ingredients together until blended.
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