A friend served this curry-flavored salad at a luncheon, and I tweaked it to fit our tastes. Since it's a meal in one, it's perfect for weeknights, and the presentation makes it ideal for entertaining. —Pat Sellon of Monticello, Wisconsin
Ingredients
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon chili powder
- 1/4 teaspoon pepper
- 1 pork tenderloin (1 pound)
- 2 teaspoons olive oil
- 1/3 cup packed brown sugar
- 6 garlic cloves, minced
- 1-1/2 teaspoons hot pepper sauce
- salad:
- 4-1/2 teaspoons lime juice
- 1-1/2 teaspoons orange juice
- 1-1/2 teaspoons Dijon mustard
- 1/2 teaspoon curry powder
- 1/8 teaspoon pepper
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1 package (6 ounces) fresh baby spinach
Directions
- Combine the salt, cumin, cinnamon, chili powder and pepper; rub over pork.<br> In a cast-iron or other ovenproof skillet, brown pork on all sides in oil, about 8 minutes. Combine the brown sugar, garlic and hot pepper sauce; spread over pork.
- Bake at 350°, until a thermometer inserted in pork reads 145°, 25-35 minutes. Let stand for 5 minutes
- before slicing.<br> For vinaigrette, in a large bowl, combine juices, mustard, salt and pepper; gradually whisk in oil. Toss vinaigrette with spinach. Place spinach on serving platter; top with sliced pork. If desired, drizzle with pan juices.
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