Spinach, Orange & Sweet Onion Salad with Roasted Pork Tenderloin Recipe | Yummly

Spinach, Orange & Sweet Onion Salad with Roasted Pork Tenderloin

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Spinach, Orange & Sweet Onion Salad with Roasted Pork Tenderloin

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  • 1 pork tenderloin (about 1 pound)
  • 1 Tbsp. paprika
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. brown sugar
  • 1 1/2 tsp. sugar
  • 1 1/2 tsp. chili powder
  • 1 1/2 tsp. ground cumin
  • 1 1/2 tsp. black pepper
  • 10 oz. fresh spinach
  • 5 Tbsp. olive oil
  • 1 sweet onion (thinly sliced)
  • 1/4 cup walnuts (chopped)
  • 3 Tbsp. red wine vinegar
  • 1 tsp. honey
  • salt
  • black pepper
  • 2 navel oranges (peeled, thinly sliced and cut into quarters)
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    1. In small bowl, stir together paprika, salt, brown sugar, sugar, chili powder, ground cumin and black pepper until thoroughly blended. Makes 1/4 cup.
    2. Heat oven to 425 degrees F. Season tenderloin with 2 tablespoons rub. Place tenderloin in shallow pan and roast for 20-27 minutes, until internal temperature as measured with a meat or instant-read thermometer is 145 degrees F. Remove pork from oven and let rest 5 minutes before slicing.
    3. Meanwhile, clean and coarsely chop spinach and divide among 4 large dinner plates. Heat 1 tablespoon oil in skillet over medium-high heat, sauté onion with walnuts until onion is tender, about 4-5 minutes; remove from heat. In small bowl whisk together red wine vinegar, remaining olive oil, honey, salt and pepper. Toss a tablespoon of dressing with onion mixture. Evenly distribute onion mixture atop beds of spinach. Arrange tenderloin and oranges on top of onions. Drizzle with remaining dressing, serve immediately.
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