This main-course salad is a meal in itself; just add a crusty baguette or warm flour tortillas. The spice rub can be made ahead and stored in a covered jar on the pantry shelf. For a healthy, quick weeknight meal, the pork can be rubbed and set aside for as little as 20 minutes. Do this while the grill heats. If desired, buy pre-sliced pineapple rings in the produce aisle to save time. This salad would also be good with the addition of sliced avocado. Just slice 2 or 3 avocados into thin wedges and arrange over the pineapple slices.
- 2 pork tenderloin (about 2 pounds total)
- nonstick spray
- 1 tablespoon dark brown sugar
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons black pepper (freshly ground)
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons cumin
- 1/4 teaspoon cayenne
- 2 heads butter lettuce (leaves separated)
- 1 pineapple (medium, peeled, halved lengthwise, and cut crosswise into 1/4-inch thick slices)
- 1/2 jicama (peeled and cut into 1/2-by-2-inch sticks)
- 2 Anaheim chile (cored and sliced crosswise into thin rounds)
- 2 cups tomatillo salsa
- 1/3 cup fresh cilantro (coarsely chopped, for garnish)
- Mix together Latin spice rub. Rub spice mixture over pork tenderloins. Cover and refrigerate for 2 to 24 hours. Remove from refrigerator 30 minutes prior to grilling.
- Prepare medium-hot fire in charcoal grill, preheat gas grill to medium-high, or set large grill pan over medium-high heat on stovetop. Spray grill grate with vegetable oil spray. Grill pork, covered, turning as each side sears, for total of 20 minutes. Using instant-read thermometer, check internal temperature of pork; the pork is done when it registers 145 degrees F. When done, transfer pork to cutting board. Let pork rest for 10 minutes before slicing.
- While pork is grilling and resting, prepare salad. Arrange 2 to 3 large leaves of lettuce on the upper half of each of 8 dinner plates. Overlap 5 slices of pineapple at top of plate over lettuce. Scatter jicama sticks over top. Lay rings of the chile over top.
- Cut pork tenderloins into 1/2-inch thick slices. Arrange slices, overlapping on bottom portion of each plate. Drizzle salsa over each salad. Garnish with cilantro.