Grilled Goodness - Pork Tenderloin Salad

I love grilling and do it all year long. We have both a gas grill, I use regularly, and a charcoal grill I use when I can. I find the grill to be a quick, easy option for meats and vegetables and I enjoy creating marinades and sauces to enhance flavors all around.

This Grilled Pork Tenderloin Salad was inspired by my sister-in-law Kassy’s wonderful dish. It’s delicious, beautiful and, although it has a few steps, easy to prepare. It’s equally great at your home table or as a party meal. (If you don’t have a grill, it’s a breeze to make in the oven as well). I hope you’ll love as much as we do.

I look forward to sharing more grilled goodness with you as we make our way through the seasons. Please feel free to add your comments, requests and favorites here too.

Grilled Pork Tenderloin Salad

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 people

Prep Time 20

Cook Time 20

Total Time 40

Ingredients

Pork Tenderloin

2 medium pork tenderloins about a pound each
1 tsp kosher salt
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp cinnamon
1/4 cup brown sugar
2 cloves garlic
2 tbsp orange juice
2 tsp Tabasco sauce

Salad Dressing

1 large lime
2 tbsp orange juice
2 tsp dijon mustard
3/4 tsp curry powder
1/2 cup extra virgin olive oil
1 pinch kosher salt
1 pinch ground black pepper

Salad Ingredients

8 cups mixed greens
2 large sweet peppers red, orange or yellow
2 medium oranges
1 large avocado

Instructions

Pork Tenderloin

Heat the grill to medium-high (or set the oven at 400 degrees)
Mix the 1 tsp salt, 1 tsp cumin, 1/2 tsp chili powder and 1/2 tsp cinnamon together in a small bowl
Place the pork tenderloins on a platter and rub the spice mixture all over the meat
Crush the cloves of garlic with a garlic press or chop them very fine
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
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
When the pork is almost done, brush with the glaze and cook for 2-3 minutes per side
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.
Remove the pork from the grill and let it rest for 15-20 minutes. Resting ensures the meat will be juicy
After the pork has rested, slice it into 1/2" pieces

Salad Dressing

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
Add the 1/2 cup extra virgin olive oil and shake well to emulsify. Set aside

Prepare the salad

Cut the peppers into strips - I used a red and a yellow, but any combination works well here
Spread the greens on a large platter and place the peppers on top
Cut the ends off the orange and peel using a sharp knife begin sure to remove all the white pith
Use the knife to cut the orange sections from the oranges. Place the oranges on the platter of greens
Remove the pit and cut the avocado into small pieces and add to the salad
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