Iron Skillet Smoked Pork Tenderloin & Spinach Salad with Balsamic Vinaigrette

PORK FOODSERVICE
26Ingredients
50Minutes

Ingredients

US|METRIC
  • 1 tablespoon brown sugar (dark)
  • 2 teaspoons salt
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon black pepper (ground)
  • 1/4 teaspoon garlic powder
  • 1/16 teaspoon cinnamon
  • 1/16 teaspoon ginger powder
  • 1 1/2 cups red onion (1/2-inch julienne)
  • 2 oranges peel (each clementine, segmented, substitute mandarin oranges if not in season)
  • 2 fluid ounces vegetable oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon white vinegar
  • 4 teaspoons sugar (granulated)
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot pepper sauce
  • 1/8 teaspoon black pepper (ground)
  • 3 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 4 teaspoons brown sugar (dark)
  • 4 teaspoons garlic powder
  • 1/4 teaspoon black pepper (ground)
  • 5 strips bacon
  • 1 pound pork tenderloin
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    Directions

    1. In small bowl, combine the dry rub ingredients, mix well
    2. In a separate bowl, combine liquid seasoning ingredient, mix well
    3. Coat the pork tenderloin liberally with at least 1 tablespoon of the dry rub
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