Spinach, Orange & Sweet Onion Salad with Roasted Pork Tenderloin

Pork
17Ingredients
Calories
45Minutes

Ingredients

  • 1 pork tenderloin (about 1 pound)
  • 1 tablespoon paprika
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons brown sugar
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons black pepper
  • 10 ounces fresh spinach
  • 5 tablespoons olive oil
  • 1 sweet onion (thinly sliced)
  • 1/4 cup walnuts (chopped)
  • 3 tablespoons red wine vinegar
  • 1 teaspoon honey
  • salt
  • black pepper
  • 2 navel oranges (peeled, thinly sliced and cut into quarters)

Directions

  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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