Fruited Pork Tenderloin Spinach Salad Recipes

FRUITY GRILLED PORK TENDERLOIN

Steps:

• In a small sauce pan, mix together soy sauce, brown sugar, and jam over low heat until sugar has dissolved. Reserve 1/4 cup of sauce for basting the tenderloin while grilling. Combine remaining sauce with soda in a large plastic resealable bag; place meat in bag, and seal. Marinate in the refrigerator for at least 4 hours, or overnight.
• Preheat grill for medium heat.
• Lightly oil preheated grill, and discard marinade. Cook tenderloin for 15 to 20 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
• Remove meat from grill, and allow to rest for 5 minutes before slicing into 1/4 inch thick medallions.

SPINACH AND BASIL-STUFFED PORK TENDERLOIN

Steps:

• Heat oven to 375°F. In 8-inch skillet, heat 1 tablespoon oil over medium-high heat. Add 1 minced clove of garlic; cook and stir 30 to 60 seconds or until garlic is tender. Remove from heat. Stir in remaining stuffing ingredients.
• Butterfly each pork tenderloin by making lengthwise cut 3/4 of the way through, being careful not to cut tenderloin into 2 pieces. Open each tenderloin and lay flat. If desired, sprinkle cut sides of each with salt and pepper.
• Spread stuffing evenly over cut side of 1 tenderloin. Place second tenderloin, cut side down, over stuffing (to ensure even cooking, place wide end of 1 tenderloin at narrow end of the other). Tie at intervals with cotton string.
• In small bowl, mix 1 tablespoon oil, 1 minced clove of garlic and the fennel seed. Brush tenderloin with oil mixture; place on rack in shallow roasting pan.
• Bake uncovered 35 to 45 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center of pork reads 160°F. Remove string before cutting into slices.

PORK TENDERLOIN SPINACH SALAD

Steps:

• Preheat oven to 350°F.
• Stir together salt, pepper, cumin, chili powder,and cinnamon, then coat pork with spice rub.
• Heat oil in an 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork to seal in juices, turning, 4-6 minutes total.
• Place pork on foil lined cookie sheet that has been liberally sprayed with cooking spray.
• Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin.
• Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes.
• Let pork stand at room temperature 10 minutes.
• (Temperature will rise to about 155°F while standing.) Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until well blended.
• Slice pork diagonally Prepare and assemble salad.

FRUITY SPINACH SALAD

Steps:

• 1. Place salad ingredients in attractive bowl.
• 2. Make dressing by mixing remaining ingredients together.
• 3. Toss spinach with dressing and serve immediately.

SPICY MANDARIN SPINACH SALAD

Steps:

• Combine reserved liquid from mandarin oranges, canola oil, olive oil, mustard, cloves, and Chinese five-spice powder in a jar with a tight-fitting lid; seal jar and shake vigorously until the dressing emulsifies.
• Melt butter in a saucepan over medium heat. Stir pecans and sugar into the butter; let simmer until hot, 1 to 2 minutes. Season the pecans with rosemary and cayenne pepper; continue cooking another 1 to 2 minutes. Remove from heat and drain pecans on a plate lined with paper towels.
• Toss spinach leaves and green onion together in a large mixing bowl; top with mandarin oranges and pecans. Drizzle dressing over the salad to serve.

FRUITED PORK TENDERLOIN SPINACH SALAD

Steps:

• Heat grill to medium heat.
• Brush meat with oil. Grill 20 min. or until done (145ºF), turning occasionally. Remove from grill; cover to keep warm.
• Add pineapple to grill; cook 4 min., turning after 2 min.
• Slice meat; cut pineapple into bite-size pieces.
• Cover platter with spinach; top with meat, pineapple, edamame, vegetables and nuts. Drizzle with dressing.

CRUSTED PORK TENDERLOIN AND HONEY MUSTARD SPINACH SALAD

Steps:

• To make the salad:.
• Whisk the honey, vinegar, mustard and chives in a bowl to blend.
• Slowly add the oil whilst constantly whisking to blend.
• Season the vinaigrette to taste with salt and pepper.
• Just before serving, toss the spinach leaves in a large bowl with enough vinaigrette to coat.
• For the pork:.
• Place the pork between two sheets of plastic wrap. Using a meat mallet or heavy rolling pin, gently pound the pork until flattened to 1/2 inch thick. Cut the pork into 4 equal pieces.
• Mix the bread crumbs and cheese together in a pie plate.
• Lightly whisk the eggs in another pie plate to blend.
• Place the flour in a third pie plate.
• Sprinkle the pork generously with salt and pepper.
• Dip the pork pieces into the flour to coat lightly, then into the eggs and finally into the bread crumb mixture to coat, patting the crumb mixture to adhere.
• Melt 2 tablespoons of butter with 1 tablespoon of oil in each of 2 large nonstick frying pans over a medium to high heat.
• Add 2 pork pieces to each pan and cook for 3 minutes on each side or until golden brown and just cooked through.
• Transfer the cooked pork to a paper towel-lined plate to absorb any excess oil and butter.
• Cut the pork pieces in half. Mound the spinach on 4 plates. Arrange the pork on the spinach and serve.

FRUIT & SPINACH SALAD

Steps:

• In a salad bowl, combine the spinach, oranges, grapes, cheese, walnuts and onion. Drizzle with dressing; toss to coat. Serve immediately.

FRUITED SPINACH SALAD

Steps:

• Drain oranges, reserving 1/2 cup juice. In a jar with tight-fitting lid, combine oil, jam, vinegar and reserved juice; shake well. In a large salad bowl, toss oranges, spinach, apple and pecans. Serve with the dressing.