ISLAND PORK TENDERLOIN (4 SERVINGS)
1 Pre-heat oven to 350 degrees.
2 Stir together salt, pepper, cumin, chili powder, and cinnamon. Coat pork with spice rub.
3 Heat 1 tablespoon EVOO in an ovenproof 12-inch heavy skillet over medium-high heat until just beginning to smoke, then brown pork until crust is formed, turning, about 4 minutes total. Leave pork in skillet.
4 Stir together brown sugar, garlic, and tabasco. Pat onto top of tenderloin. Place skillet with pork tenderloin in oven and cook 16-18 minutes, or until tenderloin registers 140°F. Let pork stand in skillet at room temperature 10 minutes (temperature will rise to about 155°F while standing).
5 Make vinaigrette and salad while pork roasts.
4 Tbsp Fresh Lime Juice 1 Tbsp Orange Juice 1 Tbsp Dijon Mustard 1 tsp Cumin Powder 1/2 tsp Salt 1/4 tsp Black Pepper 2 Tbsp Olive Oil Whisk together until emulsified
SALAD (4 SERVINGS)
1 cut orange into 8 sections
2 in a large salad bowl, comgine spinach, bell pepper, and raisins.
1 toss salad with cumin vinaigrette and split evenly on 4 plates or bowls
2 Cut pork at a 45-degree angle into 1/2-inch-thick slices. Arrange sliced pork and oranges on top of salad. Pour any juices from skillet over pork slices and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (551g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 83 (24%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 73.7mg||23 %|
|Sodium 149.2mg||5 %|
|Potassium 653.3mg||17 %|
|Total Carbohydrate 42.1g||12 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 38.6g|
|Protein 25.6g||37 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 349
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