Pork Tenderloin Spinach Salad Recipes

SPICY PORK TENDERLOIN SALAD

Steps:

• Combine the salt, cumin, cinnamon, chili powder and pepper; rub over pork. In a cast-iron or other ovenproof skillet, brown pork on all sides in oil, about 8 minutes. Combine the brown sugar, garlic and hot pepper sauce; spread over pork., Bake at 350°, until a thermometer inserted in pork reads 145°, 25-35 minutes. Let stand for 5 minutes , before slicing. For vinaigrette, in a large bowl, combine juices, mustard, salt and pepper; gradually whisk in oil. Toss vinaigrette with spinach. Place spinach on serving platter; top with sliced pork. If desired, drizzle with pan juices.

SPINACH PORK TENDERLOIN

Steps:

• In a large cast-iron or other ovenproof skillet, cook the spinach in 1/4 cup water over medium heat for 3-4 minutes or until wilted; drain well. In a large bowl, combine the spinach, artichokes, Parmesan cheese and rosemary; set aside., Cut a lengthwise slit down center of tenderloin to within 1/2 in. of bottom. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness; remove plastic. Sprinkle meat with 1/4 teaspoon salt; top with spinach mixture. , Close meat; tie with kitchen string and secure ends with toothpicks. Sprinkle with pepper and remaining salt. Place in skillet. Bake at 425° for 15 minutes., Meanwhile, in a small saucepan, combine the sauce ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. Pour over the meat. Bake until a thermometer reads 145°, 10 minutes longer. Let stand for 10 minutes before slicing. Discard toothpicks.

PORK LOIN STUFFED WITH SPINACH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Saute spinach, butter, onions and garlic over medium heat until soft. Add bread crumbs. Cut tenderloin in half lengthwise. Stuff with spinach mixture and secure with kitchen twine.
• In a bowl, mix ketchup, orange juice and teriyaki sauce. Baste tenderloin with 1/2 of the mixture. Sprinkle pork with cumin. Place in shallow roaster and bake at 350 degrees uncovered for one hour. Baste with reserved marinade and cook one more hour covered. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

SPINACH-STUFFED PORK TENDERLOIN

Steps:

• Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently., Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan., Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.

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.

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.

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.