Island Pork Tenderloin Salad

Island Pork Tenderloin Salad
Photo by Romulo Yanes

Ingredients

  • 1 tablespoon Dijon mustard
  • ½ cup olive oil
  • 1 teaspoon ground cumin
  • 2 pork tenderloins (2 1/4 to 2 1/2 lb total)
  • 2 teaspoons salt
  • 1 tablespoon fresh orange juice
  • 1 teaspoon curry powder
  • + 17 more ingredients
    • 3 navel oranges
    • 5 ounces baby spinach
    • 3 tablespoons fresh lime juice
    • 1 red bell pepper
    • 2 tablespoons garlic
    • 4 cups Napa cabbage
    • 1 tablespoon Tabasco
    • 1 teaspoon cinnamon
    • 1 teaspoon chili powder
    • ½ teaspoon salt
    • ½ cup golden raisins
    • 2 firm-ripe California avocados
    • ¼ teaspoon black pepper
    • ½ teaspoon black pepper
    • 1 cup dark brown sugar
    • 1 instant-read thermometer
    • 2 tablespoons olive oil

Preheat oven to 350°F. Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet. Stir...

View full recipe at Epicurious

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