Ingredients: |
Ingredients: For Pork:
2 tsp. salt
1/2 tsp. pepper
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. cinnamon
2 pork tenderloins
1 Tbsp. olive oil
For Glaze:
1 cup packed dark brown sugar
2 Tbsp. chopped garlic
1 Tbsp. Tabasco hot sauce
For Vinaigrette:
3 Tbsp. fresh lime juice
1 Tbsp. fresh orange juice
1 Tbsp. Dijon mustard
1 tsp. curry powder, toasted
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 cup olive oil
For Salad:
3 naval oranges
5 oz. baby spinach, trimmed (6 cups of leaves)
4 cups thinly sliced Napa cabbage (from one medium head)
1 red bell pepper, cut lengthwise into thin strips
1/2 cup golden raisins
2 firm-ripe California (Haas) avocados
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Directions: |
Directions:Method for Pork:
Preheat oven to 350º F.
Stir together salt, pepper, cumin, chili powder and cinnamon, then coat port with spice rub.
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.
Make glaze and roast pork:
Stir together brown sugar, garlic and Tobasco and pat onto the top of each tenderloin. Roast in the middle of oven until thermometer inserted diagonally in the center of each tenderloin registers 140ºF, about 20 minutes. Let pork stand in skillet at room temperature for 10 minutes. (Temperature will rise to about 155ºF while standing.)
Make vinaigrette while pork roasts:
Whisk together juices, mustard, curry powder, salt & pepper. Then add oil, slowly, in a stream, whisking until emulsified.
Prepare salad ingredients while pork stands:
Cut the peel, including the white pith, from the oranges with a sharp knife, then cut oranges crosswise into 1/4"-thick slices. Toss spinach, cabbage, bell pepper and raisins in a large bowl with about 1/4 cup of the vinaigrette. Halve, pit and peel the avocados, then cut diagonally into 1/4"-thick slices.
Assemble Salad:
Cut pork at a 45-degree angle into 1/2"-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. |
Personal
Notes: |
Personal
Notes: First of all, I want to say this recipe is a little tricky, with multiple steps and a lot of ingredients. It is more complicated than some of the other recipes in this book. It is really delicious and worth a try.
Serve this salad for lunch with "Coconut Bread". I have also included this recipe in the "Bread & Muffins" section of this cookbook. This can also be "plated" and served -- Salad in centre of plate, 3 slices of pork on one side with a drizzle of jus from pan and 2 slices each of orange & avocado...then serve and pass Coconut Bread separately.
I have been making this salad for Cottage Company since 2003. I pulled it out of a magazine somewhere along the line...don't know which one.
BARRY'S WINE PICKS:
White -- A German Reisling or an Alsace Gewurztraminer
QUOTE:
"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."
Luciano Pavarotti
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This recipe for ISLAND PORK TENDERLOIN SALAD is from