Pork Tenderloin Spinach Salad

The Breuhauses say the salad can be included or not, but the pork is delicious.

Ingredients

For Pork

  • 2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. cinnamon
  • 2 pork tenderloin (2 to 2-1/2 lbs total)
  • 2 Tbsp olive oil

For Glaze

  • 1 cup packed dark brown sugar
  • 2 Tbsp. chopped garlic
  • 1 Tbsp. Tabasco sauce

For Vinaigrette

  • 3 limes, juice of
  • 1 large orange, juice of
  • 1 Tbsp. Dijon mustard
  • 1 tsp. curry powder
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 cup olive oil

For Salad

  • 3 avocados, diced
  • 10 oz. baby spinach
  • 2 red bell peppers, julienned
  • 1 cup almonds
  • 1 cup shredded Gruyère

Directions

  1. Preheat oven to 350°. Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
  2. Heat oil in a 12" heavy skillet over moderately high heat until just beginning to smoke, then brown pork to seal in juices, turning, 4-6 minutes total.
  3. Place pork on foil lined cookie sheet that has been liberally sprayed with cooking spray. Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin.
  4. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°, about 20 minutes. Let pork stand at room temperature 10 minutes. (Temperature will rise to about 155° while standing.)
  5. Whisk together juices, mustard, curry powder, salt, and pepper. Then add oil in a stream, whisking until well blended. Slice pork diagonally. Prepare and assemble salad.

Serves 6-8