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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 6 |
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Directions: Preheat 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.
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 degrees, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155 degrees while standing.)
Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.
Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette, Halve, pit, and peel avacados, then cut into 1/4-inch slices.
Cut pork at a 45-degree angle into 1/2-inch slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avacados in rows on top. Drizzle some vinaigrette over avacados and oranges. Pour any juices from skillet over pork.
| Ingredients:
2 salt
1/2 black pepper
1 Teaspoon(s) ground cumin
1 Teaspoon(s) chili powder
1 Teaspoon(s) cinnamon
2 Ounce(s) pork tenderloin(s)
2 Tablespoon(s) olive oil
1 Cup(s) brown sugar, firmly packed
2 garlic,finely chopped
1 Dash(s) tabasco
3/16 Cup(s) lime juice,freshly squeezed if avail.
1 Tablespoon(s) orange juice
1/16 Cup(s) dijon mustard
1/3 Tablespoon(s) toasted curry powder
3 orange(s)
5/16 Pound(s) baby spinach,stemmed
3 thinly sliced napa cabbage
1 red bell pepper,cut in julienne strips
1/2 golden raisins
2 avocado(s) |
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