PORK TENDERLOIN/ FILET DE PORC (450 GR)
$18.16
This isn’t your grocery store’s pork! These Pork Tenderloins will be some of the most tender pork you have ever had.
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Product Details
This recipe was provided by Lynn and she found the recipe on Food.com.
INGREDIENTS
FOR PORK
- 2teaspoons salt
- 1⁄2teaspoon black pepper
- 1teaspoon ground cumin
- 1teaspoon chili powder
- 1teaspoon cinnamon
- 2(1 lb) pork tenderloin (approx. weight)
- 2tablespoons olive oil
FOR GLAZE
- 1cup dark brown sugar (not light)
- 2tablespoons finely chopped garlic
- 1tablespoon hot sauce (Tabasco)
FOR SALAD VINAIGRETTE
- 3tablespoons fresh lime juice
- 1tablespoon fresh orange juice
- 1tablespoon Dijon mustard
- 1teaspoon curry powder
- 1⁄2teaspoon salt
- 1⁄4teaspoon black pepper
- 1⁄2cup olive oil
FOR SALAD
- 3navel oranges
- 5ounces baby spinach leaves, trimmed (6 cups)
- 4cups napa cabbage, thinly sliced (from 1 medium head)
- 1red bell pepper, cut lengthwise into thin strips
- 1⁄2cup golden raisin
- 2avocados
DIRECTIONS
- Pre-heat oven to 350 degrees.
- Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
- 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 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°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. 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.
ASSEMBLE SALAD:
- 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.
