Famous Recipes - Island Pork Tenderloin Salad

 [image: Island Pork Tenderloin Salad]
  Island Pork Tenderloin Salad

  Island Pork Tenderloin Salad  4 *****  (583)

 Filed under: Main Dishes

 [image: Epicurious] Epicurious
<http://www.yummly.com/recipe/external/Island-Pork-Tenderloin-Salad-Epicurious-51749>
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 Savory

 Sour

 Bitter

 Sweet

 Spicy

     Ingredients Serves  7 servings Change
     2 tsps *salt*
  12 tsp *black pepper*
  1 tsp *ground cumin*
  1 tsp *chili powder*
  1 tsp *cinnamon*
  2 *pork tenderloins* (14 to 2 12 pounds total)
  2 tbsps *olive oil*
  1 cup *dark brown sugar* (packed)
  2 tbsps *chopped garlic* (finely)
  1 tbsp *tabasco*
  3 tbsps *fresh lime juice*
  1 tbsp *fresh orange juice*
  1 tbsp *dijon mustard*
  1 teaspoon curry powder, toasted
  12 tsp *salt*
  14 tsp *black pepper*
  12 cup *olive oil*
  3 *navel oranges*
  5 ozs *baby spinach* (trimmed 6 cups leaves)
  4 cups *napa cabbage* (thinly sliced, 1 medium head)
  1 *red bell pepper* (cut lengthwise into thin strips)
  12 cup *golden raisins*
  2 *california avocado*
 special equipment: an instant-read thermometer
  1Preheat oven to 350°F.2Stir together salt, pepper, cumin, chili powder,
and cinnamon, then coat pork with spice rub.3Heat 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.4Stir 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 140°F, about 20 minutes.
Let pork stand in skillet at room temperature 10 minutes. (Temperature will
rise to about 155°F while standing.)5Whisk together juices, mustard, curry
powder, salt, and pepper, then add oil in a stream, whisking until
emulsified.6Cut 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.7Cut 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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