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Island Pork Tenderloin Optional Salad

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Ingredients

Adjust Servings:
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 (1 lb) pork tenderloin (approx. weight)
2 tablespoons olive oil
1 cup dark brown sugar (not light)
2 tablespoons finely chopped garlic
1 tablespoon hot sauce (tabasco)
3 tablespoons fresh lime juice
1 tablespoon fresh orange juice

Nutritional information

731.8
Calories
345 g
Calories From Fat
38.4 g
Total Fat
6.4 g
Saturated Fat
98.3 mg
Cholesterol
1188.5 mg
Sodium
66.8 g
Carbs
8.8 g
Dietary Fiber
51.2 g
Sugars
35.7 g
Protein
356g
Serving Size

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Island Pork Tenderloin Optional Salad

Features:
    Cuisine:

    This pork tenderloin was wonderful (I didn't make the salad). I also only had one tenderloin but made rub and glaze per recipe...and I will do that again so there's additional sauce in the pan. Turned out I didn't have tobasco but subbed in Red Chili garlic paste and really enjoyed the subtle heat with the sweet of the glaze as well as the rub. Baked in oven for 35 min and came out at the perfect temp. Let rest and served over sweet potatos with sauce drizzled on.

    • 110 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Island Pork Tenderloin (Optional Salad), This is the most awesome pork tenderlion ever!! It is from Bon Appetit and is a very poplular internet recipe (I can’t believe no one has posted it here yet!) Posting this for ZWT II, Jamaica! The whole recipe includes the pork and salad, which is a lovely salad, but after making it the first time, I usually just make the pork and skip the salad , This pork tenderloin was wonderful (I didn’t make the salad) I also only had one tenderloin but made rub and glaze per recipe and I will do that again so there’s additional sauce in the pan Turned out I didn’t have tobasco but subbed in Red Chili garlic paste and really enjoyed the subtle heat with the sweet of the glaze as well as the rub Baked in oven for 35 min and came out at the perfect temp Let rest and served over sweet potatos with sauce drizzled on


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    Steps

    1
    Done

    Pre-Heat Oven to 350 Degrees.

    2
    Done

    Stir Together Salt, Pepper, Cumin, Chili Powder, and Cinnamon, Then Coat Pork With Spice Rub.

    3
    Done

    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.

    4
    Done

    Make Glaze and Roast Pork:

    5
    Done

    Stir Together Brown Sugar, Garlic, and Tabasco and Pat Onto Top of Each Tenderloin. Roast in Middle of Oven Until Thermometer Inserted Diagonally in Center of Each Tenderloin Registers 140f, About 20 Minutes. Let Pork Stand in Skillet at Room Temperature 10 Minutes. (temperature Will Rise to About 155f While Standing.).

    6
    Done

    Make Vinaigrette While Pork Roasts:

    7
    Done

    Whisk Together Juices, Mustard, Curry Powder, Salt, and Pepper, Then Add Oil in a Stream, Whisking Until Emulsified.

    8
    Done

    Prepare Salad Ingredients While Pork Stands:

    9
    Done

    Cut Peel, Including White Pith, from Oranges With a Sharp Knife, Then Cut Oranges Crosswise Into 1/4-Inch-Thick Slices. Toss Spinach, Cabbage, Bell Pepper, and Raisins in a Large Bowl With About 1/4 Cup Vinaigrette. Halve, Pit, and Peel Avocados, Then Cut Diagonally Into 1/4-Inch-Thick Slices.

    10
    Done

    Assemble Salad:

    11
    Done

    Cut Pork at a 45-Degree Angle Into 1/2-Inch-Thick Slices. Line a Large Platter With Dressed Salad and Arrange Sliced Pork, Oranges, and Avocados in Rows on Top. Drizzle Some Vinaigrette Over Avocados and Oranges. Pour Any Juices from Skillet Over Pork.

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    DeeDee Nelson

    Sweet tooth expert known for creating delectable and irresistible desserts.

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