Sweet and Spicy Salad with Latin-Rubbed Pork Tenderloin Recipe | Yummly
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Sweet and Spicy Salad with Latin-Rubbed Pork Tenderloin

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Sweet and Spicy Salad with Latin-Rubbed Pork Tenderloin

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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 tenderloins (about 2 pounds total)
  • nonstick cooking spray
  • 1 Tbsp. dark brown sugar
  • 1 1/2 tsp. kosher salt
  • 1 1/2 tsp. black pepper (freshly ground)
  • 1 1/2 tsp. ground ginger
  • 1 1/2 tsp. cumin
  • 1/4 tsp. cayenne
  • 2 heads butter lettuce (large, 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 chiles (cored and sliced crosswise into thin rounds)
  • 2 cups tomatillo salsa
  • 1/3 cup fresh cilantro (coarsely chopped, for garnish, optional)
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    1. Mix together Latin spice rub ingredients (1 Tbs dark brown sugar, 1 1/2 tsp kosher salt, 1 1/2 tsp black pepper, 1 1/2 tsp ground ginger, 1 1/2 tsp cumin, 1/4 tsp cayenne). Rub spice mixture over pork tenderloins. Cover and refrigerate for 2 to 24 hours. Remove from refrigerator 30 minutes prior to grilling.
    2. 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.
    3. 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 Anaheim chile over top.
    4. 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.
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