Spinach, Orange & Sweet Onion Salad with Roasted Pork TenderloinPork
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
2 navel oranges (peeled, thinly sliced and cut into quarters)
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1In small bowl, stir together paprika, salt, brown sugar, sugar, chili powder, ground cumin and black pepper until thoroughly blended. Makes 1/4 cup.
2Heat 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.
3Meanwhile, 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.