PORK TENDERLOIN/ FILET DE PORC (450 GR)
$18.06
This isn’t your grocery store’s pork! These Pork Tenderloins will be some of the most tender pork you have ever had.
Choose Quantity
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.
