{"id":186,"date":"2014-09-02T10:15:23","date_gmt":"2014-09-02T10:15:23","guid":{"rendered":"http:\/\/cookedwp.com\/?post_type=cp_recipe&p=186"},"modified":"2026-10-28T20:13:14","modified_gmt":"2026-10-29T00:13:14","slug":"island-pork-tenderloin-salad","status":"publish","type":"cp_recipe","link":"https:\/\/cooked.pro\/demo\/recipe\/island-pork-tenderloin-salad\/","title":{"rendered":"Island Pork Tenderloin Salad"},"content":{"rendered":"

Island Pork Tenderloin Salad<\/h2>\n

Ingredients<\/h3>\n
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For pork<\/div>\n
2<\/span> tsp<\/span> salt<\/span><\/div>\n
½<\/span> tsp<\/span> black pepper<\/span><\/div>\n
1<\/span> tsp<\/span> ground cumin<\/span><\/div>\n
1<\/span> tsp<\/span> chili powder<\/span><\/div>\n
1<\/span> tsp<\/span> cinnamon<\/span><\/div>\n
2 ½<\/span> lbs<\/span> pork tenderloins<\/span>2 1\/4 to 2 1\/2 pounds total<\/span><\/div>\n
2<\/span> tbsp<\/span> olive oil<\/span><\/div>\n
For glaze<\/div>\n
1<\/span> cup<\/span> packed dark brown sugar<\/span><\/div>\n
2<\/span> tbsp<\/span> finely chopped garlic<\/span><\/div>\n
1<\/span> tbsp<\/span> Tabasco<\/span><\/div>\n
For vinaigrette<\/div>\n
3<\/span> tbsp<\/span> fresh lime juice<\/span><\/div>\n
1<\/span> tbsp<\/span> fresh orange juice<\/span><\/div>\n
1<\/span> tbsp<\/span> Dijon mustard<\/span><\/div>\n
1<\/span> tsp<\/span> curry powder, toasted<\/span><\/div>\n
½<\/span> tsp<\/span> salt<\/span><\/div>\n
¼<\/span> tsp<\/span> black pepper<\/span><\/div>\n
½<\/span> cup<\/span> olive oil<\/span><\/div>\n
For salad<\/div>\n
3<\/span> <\/span> navel oranges<\/span><\/div>\n
5<\/span> oz<\/span> baby spinach, trimmed (6 cups leaves)<\/span><\/div>\n
4<\/span> cups<\/span> thinly sliced Napa cabbage (from 1 medium head)<\/span><\/div>\n
1<\/span> <\/span> red bell pepper, cut lengthwise into thin strips<\/span><\/div>\n
½<\/span> cup<\/span> golden raisins<\/span><\/div>\n
2<\/span> <\/span> firm-ripe California avocados<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
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Prepare pork:<\/div>\n
\n
\n

Preheat oven to 350\u00b0F.<\/p>\n<\/div>\n<\/div>\n

\n
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Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.<\/p>\n<\/div>\n<\/div>\n

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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.<\/p>\n<\/div>\n<\/div>\n

Make glaze and roast pork:<\/div>\n
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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 140\u00b0F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155\u00b0F while standing.)<\/p>\n<\/div>\n<\/div>\n

Make vinaigrette while pork roasts:<\/div>\n
\n
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Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.<\/p>\n<\/div>\n<\/div>\n

Prepare salad ingredients while pork stands:<\/div>\n
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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.<\/p>\n<\/div>\n<\/div>\n

Assemble salad:<\/div>\n
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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.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":187,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[12],"class_list":["post-186","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-salads"],"_links":{"self":[{"href":"https:\/\/cooked.pro\/demo\/wp-json\/wp\/v2\/cooked_recipe\/186","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooked.pro\/demo\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/cooked.pro\/demo\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/cooked.pro\/demo\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooked.pro\/demo\/wp-json\/wp\/v2\/comments?post=186"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooked.pro\/demo\/wp-json\/wp\/v2\/media\/187"}],"wp:attachment":[{"href":"https:\/\/cooked.pro\/demo\/wp-json\/wp\/v2\/media?parent=186"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/cooked.pro\/demo\/wp-json\/wp\/v2\/recipe_category?post=186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}