Spicy Pork Tenderloin Salad

Total Time Prep: 30 min. Bake: 25 min.
Yield 4 servings
Contest Winner
Test Kitchen Approved
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

  • 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.

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
Recipe Creator

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