Sunday, September 25, 2011

Island Pork Tenderloin Salad

Tonight I had by far my favorite dinner of the week, and I think I ate pretty well over the past few nights! I modified a recipe from the now defunct Gourmet magazine, which I stumbled upon on the Epicurious website.

The end result is naturally sweetened thanks to palm sugar and dried cherries and freeze-dried mango, both of which contain no added sugar. You could omit either if you want to keep the whole dish lower in sugar overall. You could likewise totally cut out the cashews and coconut, though I really thought they added a little something!



Island Pork Tenderloin Salad, Revamped
adapted from Gourmet, May 2003

pork:
* 2 teaspoons salt
* 1/2 teaspoon black pepper
* 1 teaspoon ground cumin
* 1 teaspoon chili powder
* 1 teaspoon cinnamon
* 2 (1 lb) pork tenderloins (approx. weight)
* 2 tablespoons olive oil

glaze:
* 1 cup palm sugar
* 2 tablespoons finely chopped garlic
* 1 tablespoon hot sauce (Tabasco)

salad vinaigrette:
*4 tablespoons fresh lime juice
* 1 tablespoon orange juice
* 1 tablespoon Dijon mustard
* 1 teaspoon curry powder
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 cup olive oil

salad elements:
* 5 ounces baby spinach leaves, trimmed (6 cups)
* 3 cups shredded carrots and broccoli slaw, mixed
* 2 red bell peppers, cut lengthwise into thin strips
* 1/2 cup dried, unsweetened bing cherries
* handful of freeze-dried, unsweetened mango pieces
* 2 avocado
* 2 clementines
* handful raw cashews, toasted
* 1/4 cup unsweetened flaked coconut, toasted

Preheat oven to 350. Mix salt through cinnamon in a small bowl, then rub all over pork. Heat olive oil in oven-proof skillet, then cook pork on all sides until starting to brown, about 4 minutes. Leave pork in skillet.

While pork is cooking, toast cashews and coconut in a small skillet over low heat until starting to brown. Remove from heat.

Stir together palm sugar, garlic and hot sauce, adding a little water to create a paste. Spread this over all sides of the pork and then put in oven until cooked through, about 25 minutes. Let pork stand in skillet upon removing from oven.

Whisk together all dressing ingredients except olive oil, then add the oil in a steady stream, whisking until well combined. Taste for seasoning.

Put spinach, carrots, broccoli, peppers, cherries and mango in a large bowl, tossing with about half of the vinaigrette.

Slice pork, peel and cut avocado and peel clementines.

Spread spinach mixture on a platter and top with sliced pork, avocado and clementines. Pour remaining dressing on top and sprinkle with toasted cashews and coconut.

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