Best 4 Island Pork Tenderloin Salad Recipes
Welcome to the exciting world of flavors with our ultimate guide to creating a tantalizing "Island Pork Tenderloin Salad"! In this culinary adventure, we'll embark on a journey to explore the perfect blend of sweet, savory, and refreshing ingredients, creating a dish that will transport your taste buds to a tropical paradise. Get ready to discover the secrets behind a delectable salad, featuring succulent pork tenderloin cooked to perfection, a symphony of fresh and vibrant vegetables, and a zesty dressing that ties it all together. Whether you're a seasoned chef or a home cook looking to impress, this guide will provide you with all the tools and inspiration you need to craft a dish that will leave your family and friends craving for more. Let's dive into the world of flavors and embark on a culinary journey that will delight your senses!
Here are our top 4 tried and tested recipes!
ISLAND PORK TENDERLOIN SALAD
Steps:
- Prepare pork:
- Preheat oven to 350°F.
- 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.
ISLAND PORK TENDERLOIN (OPTIONAL SALAD)
This is the most awesome pork tenderlion ever!! It is from Bon Appetit and is a very poplular "internet recipe"...(I can't believe no one has posted it here yet!) Posting this for ZWT II, Jamaica! The whole recipe includes the pork and salad, which is a lovely salad, but after making it the first time, I usually just make the pork and skip the salad.
Provided by Mrs Goodall
Categories Pork
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- 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.
P90X CUMIN VINAIGRETTE WITH ISLAND PORK TENDERLOIN SALAD
The Island Pork Tenderloin P90x recipe is already posted by another member and this is the recipe to use the meat in. One of our newest favs in the household!! Posting as a level 3 which only means larger ingredient size so go ahead and eat it alone or share with the family
Provided by karen in tbay
Categories Very Low Carbs
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Mix first 7 ingredients for vinaigrette.
- Toss spinach,cabbage,bell pepper and raisins in large bowl.
- Mound mixture on large plate.
- Arrange sliced pork tenderloin and orange slices on top.
- Drizzle with cumin vinaigrette.
- Prep time includes cooking the pork see #439202.
ISLAND PORK TENDERLOIN SALAD
This was the incredible salad we had tonight for dinner. It is a Wow on flavor. You have the seasonings on the pork tenderloin and then you have all the goodies included in the salad all topped with a Cumin Vinaigrette that is flavorful as well. When you get a bite of the orange it seems to cleanse your palate for yet another...
Provided by Kimberly Biegacki
Categories Salads
Time 40m
Number Of Ingredients 7
Steps:
- 1. Peel and cut oranges crosswise into 1/4 inch thick slices and set aside. Toss spinach cabbage, bell pepper, and raisins in a large bowl. Prepare dressing. Mound salad mixture on a large plate. Arrange pork and orange slices on top and drizzle with dressing.
- 2. Link for Pork Tenderloin https://www.justapinch.com/recipes/main-course/pork/island-pork-tenderloin-2.html
- 3. Link for Cumin Vinaigrette dressing https://www.justapinch.com/recipes/sauce-spread/dressing/cumin-vinaigrette.html
- 4. Nutritional Value per serving: 556 calories, 13 grams total fat, (37% calories from fat), 39 grams protein, 51 gram carbs, 111 mg cholesterol, 781 mg sodium
Tips:
- Choose the Right Pork Tenderloin: Select a tenderloin that is firm to the touch and has a consistent pink color. Avoid any tenderloins that have brown spots or discoloration.
- Marinate the Pork Tenderloin: Marinating the pork tenderloin helps to infuse it with flavor and keep it moist during cooking. You can use a variety of marinades, such as a simple mixture of olive oil, herbs, and spices, or a more complex marinade with citrus juices, honey, and soy sauce.
- Cook the Pork Tenderloin Properly: Pork tenderloin is a lean cut of meat, so it is important to cook it properly to avoid drying it out. The best way to cook pork tenderloin is to sear it in a hot skillet and then finish it in a preheated oven. This will help to create a nicely browned crust on the outside while keeping the inside tender and juicy.
- Slice the Pork Tenderloin Thinly: When you are ready to serve the pork tenderloin, slice it thinly against the grain. This will help to ensure that the meat is tender and easy to chew.
- Experiment with Different Salad Greens: You can use a variety of salad greens in this recipe, such as romaine lettuce, spinach, arugula, or mixed greens. Choose greens that you enjoy and that will complement the flavors of the pork tenderloin.
- Add Your Favorite Toppings: In addition to the salad greens, you can add a variety of toppings to this salad, such as crumbled bacon, chopped nuts, grated cheese, or dried fruit. Get creative and experiment with different combinations to find your favorite salad.
Conclusion:
This Island Pork Tenderloin Salad is a delicious and refreshing meal that is perfect for a summer cookout or potluck. The pork tenderloin is marinated in a flavorful blend of spices and then cooked to perfection. The salad is made with a variety of fresh greens and topped with a tangy vinaigrette dressing. This salad is sure to be a hit with everyone who tries it.
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