Pan roasted, well-seasoned pork tenderloin covered in dark brown sugar cut with lots of tabasco and loads of garlic turns out to be so delicious, you will wish you made twice as much.
I have been making this recipe for years and it always pleases. Served on a bed of Napa cabbage and spinach, with red peppers and orange slices, this is all you need to prepare for a complete meal.
You can put this on the table in 45 minutes and most of that time is waiting for the pork to finish off in the oven.
The pork is so tender, it cuts with a fork. The vegetables and fruits add fun little flavor explosions in your mouth. This is a very nice summer meal and can be prepared in a cast iron pan on your grille.
I hope you try this one!
For the pork:2 t salt
½ t black pepper
1 t cumin
1 t chili powder
1 t cinnamon
2 pork tenderloins
2 T olive oil
Preheat over to 350 degrees.
Mix salt, pepper, cumin, chili powder and cinnamon together and rub all over the pork.
Heat oil in an ovenproof heavy skillet over med-high heat and then brown the pork on all sides. Keep in the pan.
Glaze:
1 C dark brown sugar
2 T finely minced garlic
1 T tabasco
Mix together and pat on top of the browned pork.
Roast in the center oven about 20 minutes, until 140 degrees internally.
Remove from the oven and let it stand in the skillet, covered, for 10 minutes.
Slice.
Dressing:
3 T fresh lime juice
1 T fresh orange juice
1 T dijon
1 t curry powder
½ t salt
¼ t pepper
1.2 C olive oil
Place all in a jar and shake until emulsified. This step can be done earlier.
Salad
3 naval oranges, trimmed and sliced
5 oz baby spinach
4 C napa cabbage, thinly sliced
1 red bell pepper, thinly sliced
½ C golden raisins (or dried apricots)
2 avocados, sliced
In a bowl, mix spinach, cabbage, peppers and raisins with most of the dressing and pour onto a serving plate. Arrange pork, oranges and avocado slices on top and sprinkle with more dressing and any pan juices left in the pan.
