Spicy Pork Tenderloin Salad

  Lunch

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.

Spicy Pork Tenderloin Salad

Average Rating: 4.5

TOTAL TIME: Prep: 30 min. Bake: 25 min.
YIELD: 4 servings.

Ingredients

  • 4-1/2 teaspoons lime juice
  • 1-1/2 teaspoons orange juice
  • 1-1/2 teaspoons Dijon mustard
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil

  • SPICE RUB:
  • 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
  • 1 package (6 ounces) fresh baby spinach

Instructions

  • 1. In a small bowl, whisk the first 6 ingredients; gradually whisk in oil. Cover and refrigerate vinaigrette. Combine the salt, cumin, cinnamon, chili powder and pepper; rub over meat.
  • 2. In a cast-iron or other ovenproof skillet, brown meat on all sides in oil, about 8 minutes. Combine the brown sugar, garlic and hot pepper sauce; spread over meat.
  • 3. Bake at 350°, until a thermometer inserted in pork reads 145°, 25-35 minutes. Let stand for 5 minutes before slicing.
  • 4. Toss spinach with vinaigrette. Arrange 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.

Tags