Grilled Pork Tenderloin Salad

Grilled Pork Tenderloin Salad
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This wonderful recipe was inspired by my sister-in-law Kassy's fabulous pork tenderloin salad. The fragrant pork works beautifully with the curry dressing and beautiful vegetables.
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Grilled Pork Tenderloin Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This wonderful recipe was inspired by my sister-in-law Kassy's fabulous pork tenderloin salad. The fragrant pork works beautifully with the curry dressing and beautiful vegetables.
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Ingredients
Pork Tenderloin
Salad Dressing
Salad Ingredients
Servings: people
Units:
Instructions
Pork Tenderloin
  1. Heat the grill to medium-high (or set the oven at 400 degrees)
  2. Mix the 1 tsp salt, 1 tsp cumin, 1/2 tsp chili powder and 1/2 tsp cinnamon together in a small bowl
  3. Place the pork tenderloins on a platter and rub the spice mixture all over the meat
  4. Crush the cloves of garlic with a garlic press or chop them very fine
  5. Combine the 1/4 cup brown sugar, 2 tbsp orange juice, 2 cloves garlic and 2 tsp Tabasco Sauce in a small bowl and stir to combine
  6. Place the pork on the grill and cook, turning once, until the internal temperature reaches 145 degrees - I like it a little pink but if you prefer it to be more well done, cook it to 155 or 160 degrees). The time will depend on the size of your tenderloins, but it will be about 8 - 10 minutes per side
  7. When the pork is almost done, brush with the glaze and cook for 2-3 minutes per side
  8. If you don't have a grill, sear the pork tenderloins in a hot pan with a bit of olive oil, brush with the glaze and place in the oven to roast - Again, the time will depend on the size of the tenderloins, but about 20 minutes for 145 degrees and 30 for 160 degrees.
  9. Remove the pork from the grill and let it rest for 15-20 minutes. Resting ensures the meat will be juicy
  10. After the pork has rested, slice it into 1/2" pieces
Salad Dressing
  1. Combine the juice of the lime, 2 tbsp of orange juice and 2 tsp of dijon mustard and 3/4 tsp curry powder, salt and pepper in a jar and stir with a fork
  2. Add the 1/2 cup extra virgin olive oil and shake well to emulsify. Set aside
Prepare the salad
  1. Cut the peppers into strips - I used a red and a yellow, but any combination works well here
  2. Spread the greens on a large platter and place the peppers on top
  3. Cut the ends off the orange and peel using a sharp knife begin sure to remove all the white pith
  4. Use the knife to cut the orange sections from the oranges. Place the oranges on the platter of greens
  5. Remove the pit and cut the avocado into small pieces and add to the salad
  6. Add the sliced pork tenderloin and avocado to the platter of greens, peppers and oranges. Drizzle the salad with some dressing and serve the remainder on the side
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