Sweet and Spicy Salad with Latin-Rubbed Pork Tenderloin

Pork
Sweet and Spicy Salad with Latin-Rubbed Pork Tenderloin
1
14
300
30

Description

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.

Ingredients

  • 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)

Directions

  1. 1Mix 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.
  2. 2Prepare 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.
  3. 3While 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.
  4. 4Cut 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.
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NutritionView more

300Calories
Sodium38%DV920mg
Fat9%DV6g
Protein61%DV31g
Carbs11%DV33g
Fiber32%DV8g

PER SERVING *

Calories300Calories from Fat50
% DAILY VALUE*
Total Fat6g9%
Saturated Fat1.5g8%
Trans Fat
Cholesterol85mg28%
Sodium920mg38%
Potassium1200mg34%
Protein31g61%
Calories from Fat50
% DAILY VALUE*
Total Carbohydrate33g11%
Dietary Fiber8g32%
Sugars21g42%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.