Pork Tenderloin Spinach Salad Recipe

Name: Pork Tenderloin Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For pork; 2 teaspoons salt; 1/2 teaspoon ground black pepper; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon cinnamon; 2 pork tenderloin (2 to 2 1/2 lbs total); 2 tablespoons olive oil; For glaze; 1 cup packed dark brown sugar; 2 tablespoons chopped garlic; 1 tablespoon Tabasco sauce; For vinaigrette; 3 limes, juice of; 1 large orange, juice of; 1 tablespoon Dijon mustard; 1 teaspoon curry powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup olive oil; For salad; 3 avocados, diced; 10 ounces Baby Spinach; 2 red bell peppers, juliened; 1 cup almonds; 1 cup shredded gruyere

Servings: persons

For pork
2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloin (2 to 2 1/2 lbs total)
2 tablespoons olive oil
For glaze
1 cup packed dark brown sugar
2 tablespoons chopped garlic
1 tablespoon Tabasco sauce
For vinaigrette
3 limes, juice of
1 large orange, juice of
1 tablespoon Dijon mustard
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
For salad
3 avocados, diced
10 ounces Baby Spinach
2 red bell peppers, juliened
1 cup almonds
1 cup shredded gruyere

1
Preheat oven to 350u00b0F.
2
Stir together salt, pepper, cumin, chili powder,and cinnamon, then coat pork with spice rub.
3
Heat oil in an 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork to seal in juices, turning, 4-6 minutes total.
4
Place pork on foil lined cookie sheet that has been liberally sprayed with cooking spray.
5
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin.
6
Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140u00b0F, about 20 minutes.
7
Let pork stand at room temperature 10 minutes.
8
(Temperature will rise to about 155u00b0F while standing.) Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until well blended.
9
Slice pork diagonally Prepare and assemble salad.

956

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: For pork, 2 teaspoons salt, 1/2 teaspoon ground black pepper, 1 teaspoon ground cumin, and more.

Yes, Pork Tenderloin Spinach Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pork Tenderloin Spinach Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions