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Island Pork Tenderloin (Optional Salad)

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“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.”
READY IN:
1hr 30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre-heat oven to 350 degrees.
  2. Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
  3. 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.
  4. Make glaze and roast pork:
  5. 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.).
  6. Make vinaigrette while pork roasts:
  7. Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.
  8. Prepare salad ingredients while pork stands:
  9. 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.
  10. Assemble salad:
  11. 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.

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