Monday, February 01, 2010

Island Pork Tenderloin Salad - Adapted from Bon Appetit

There are three mixes for this recipe which can be made a bit in advance. This will prepare 2 1-1/4 lb. tender-loins.
Spice rub: 2t salt, 1/2t black pepper, 1t ground cumin, 1t chili powder, 1t ground cinnamon
Glaze: 1C packed, dark brown sugar, 1 minced garlic clove, 1T Tabasco sauce
Vinaigrette: 3T lime juice, 1T orange juice, 1T Dijon mustard, 1t toasted curry powder (just put the curry powder in a small pan and heat until it becomes fragrant)
Several hours before cooking, rub the pork with the spice rub. Start by browning the tenderloin in 3T of olive oil in an oven-proof pan. When the meat is brown, place the glaze on top of the meat. Place the pan in a preheated 425 degree oven until the meat reaches an internal temperature of 140 degrees, about 20 min. Remove the meat and let it rest for 10 min before slicing into 1/4-1/2 in slices. While the meat is resting, put the salad together: greens, red bell pepper, orange slices, and avacado slices. Top with the vinaigrette. The mixture of flavors in this recipe is well worth the effort. We think the flavors would work well with chicken as well. Almost any wine you can think of will work with the bold flavors from a dry white to a red.



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