Island Pork Tenderloin Salad


My parents and in-laws came over for a simple supper the other night, and this salad was the perfect thing to serve.  Not too heavy, the flavors are bright and interesting, and the fruits and vegetables provide great textural contrasts (and not to mention, lots of fiber and vitamins!)  The pork with the rub and sauce is delicious – I think any leftovers would make a great sandwich.

(adapted from Epicurious)

For pork
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 pounds total)
2 tablespoons olive oil

For glaze
1/2 cup packed dark brown sugar
1 tablespoon finely chopped garlic
2 teaspoons Tabasco

For vinaigrette
3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon Dijon mustard
1 teaspoon curry powder, toasted
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil

For salad
3 navel oranges
5 ounces baby spinach, trimmed (6 cups leaves)
2 cups thinly sliced cabbage 
1 red bell pepper, cut lengthwise into thin strips
1 firm-ripe California avocado

Prepare pork:
Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.  Cover and refrigerate 1 hour.
Preheat oven to 350 F
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 Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 150°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 160°F while standing.)

Make vinaigrette while pork roasts:
Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.

Prepare salad ingredients while pork stands:
Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices.  Cut the slices into quarters.

 Toss spinach, cabbage, bell pepper, and oranges in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.

Assemble salad:
Cut pork into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork and avocado in rows on top. Drizzle some vinaigrette over avocados. Pour any juices from skillet over pork.

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