Porktenderloinspinachsalad Recipes

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SPICY PORK TENDERLOIN SALAD



Spicy Pork Tenderloin Salad image

A friend served this curry-flavored salad at a luncheon, and I tweaked it to fit our tastes. Since it's a meal in one, it's perfect for weeknights, and the presentation makes it ideal for entertaining. -Pat Sellon of Monticello, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 19

1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 pork tenderloin (1 pound)
2 teaspoons olive oil
1/3 cup packed brown sugar
6 garlic cloves, minced
1-1/2 teaspoons hot pepper sauce
SALAD:
4-1/2 teaspoons lime juice
1-1/2 teaspoons orange juice
1-1/2 teaspoons Dijon mustard
1/2 teaspoon curry powder
1/8 teaspoon pepper
2 tablespoons olive oil
1/4 teaspoon salt
1 package (6 ounces) fresh baby spinach

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.

Nutrition Facts : Calories 306 calories, Fat 13g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 594mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

PORK TENDERLOIN WITH SALSA VERDE



Pork Tenderloin with Salsa Verde image

Pair roasted pork tenderloin with an herb-filled sauce made with cilantro, parsley, chives and tarragon.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 11

One 1 1/2 pound pork tenderloin
Kosher salt and freshly ground black pepper
2/3 cup plus 1 tablespoon extra-virgin olive oil
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh cilantro leaves
1/4 cup white wine vinegar
1/4 cup chopped fresh chives
1/4 cup fresh tarragon leaves
3 shallots, sliced
2 garlic cloves
Crusty bread, for serving

Steps:

  • Preheat the oven to 375 degrees F. Sprinkle the pork generously all over with salt and pepper. Heat 1 tablespoon of the oil in a large oven-proof skillet over medium heat until very hot and then add the tenderloin. Cook the pork, flipping occasionally, until browned on all sides, about 5 minutes total. Transfer the skillet to the oven and roast the pork until just cooked through, or until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F, about 15 minutes. Let rest for 5 minutes.
  • While the pork roasts, put the parsley, cilantro, vinegar, chives, tarragon, shallots and garlic in the bowl of a food processor and pulse until the herbs are minced. Slowly drizzle in the remaining 2/3 cup oil with the motor running until you have a thick sauce. Season with salt and pepper.
  • Slice the pork tenderloin and spoon the salsa verde over top. Serve with crusty bread for soaking up all the juices.

ISLAND PORK TENDERLOIN (OPTIONAL SALAD)



Island Pork Tenderloin (Optional Salad) image

This is the most awesome pork tenderlion ever!! It is from Bon Appetit and is a very poplular "internet recipe"...(I can't believe no one has posted it here yet!) Posting this for ZWT II, Jamaica! The whole recipe includes the pork and salad, which is a lovely salad, but after making it the first time, I usually just make the pork and skip the salad.

Provided by Mrs Goodall

Categories     Pork

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 23

2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 (1 lb) pork tenderloin (approx. weight)
2 tablespoons olive oil
1 cup dark brown sugar (not light)
2 tablespoons finely chopped garlic
1 tablespoon hot sauce (Tabasco)
3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon Dijon mustard
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
3 navel oranges
5 ounces baby spinach leaves, trimmed (6 cups)
4 cups napa cabbage, thinly sliced (from 1 medium head)
1 red bell pepper, cut lengthwise into thin strips
1/2 cup golden raisin
2 avocados

Steps:

  • Pre-heat oven to 350 degrees.
  • Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
  • Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.
  • Make glaze and roast pork:.
  • 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 in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.).
  • Make vinaigrette while pork roasts:.
  • Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.
  • Prepare salad ingredients while pork stands:.
  • Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.
  • Assemble salad:.
  • Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.

NIPPY PORK SALAD



Nippy Pork Salad image

Delicious pork that can be served on sandwiches, crackers, or just on the side with another salad. Best if left in fridge at least 4 hours before serving. Great next day, too.

Provided by Lerie

Categories     Salad     Beef and Pork Salad Recipes     Ham Salad Recipes

Time 4h15m

Yield 4

Number Of Ingredients 8

¼ stalk celery, chopped
3 green onions, sliced
4 teaspoons Dijon mustard
4 teaspoons fat-free creamy salad dressing (such as Miracle Whip Free®)
4 teaspoons prepared horseradish
2 drops hot pepper sauce (such as Tabasco®), or to taste
¼ teaspoon salt
2 cups cubed cooked pork roast

Steps:

  • Mix the pork, celery, and green onions in a large bowl.
  • Combine the mustard, creamy salad dressing, horseradish, hot pepper sauce, and salt in blender. Blend to make a saucy dressing, about 1 minute. Lightly toss the dressing with the pork mixture. Cover and refrigerate until serving.

Nutrition Facts : Calories 137.4 calories, Carbohydrate 3.3 g, Cholesterol 60.7 mg, Fat 3.5 g, Fiber 0.6 g, Protein 21.8 g, SaturatedFat 1.2 g, Sodium 390.5 mg, Sugar 1.3 g

SPICY THAI PORK TENDERLOIN SALAD



Spicy Thai Pork Tenderloin Salad image

There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd. Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness. A bit of reserved marinade serves as the dressing. The recipe makes a large batch; you can halve it or make the whole thing and enjoy the leftovers.

Provided by Melissa Clark

Categories     dinner, lunch, salads and dressings, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 21

1 1/2 pounds boneless pork tenderloin (usually 2 tenderloins)
2/3 cup thinly sliced shallots (about 4 shallots)
2/3 cup chopped cilantro leaves and tender stems
5 tablespoons light brown sugar
6 garlic cloves, grated
5 tablespoons soy sauce
5 tablespoons peanut or grapeseed oil
Juice and zest of 4 limes
3-inch piece peeled ginger root, grated
2 tablespoons Asian fish sauce
1/2 teaspoon kosher salt, more to taste
1 to 2 Thai bird, serrano or jalapeño chile peppers, seeded and minced
8 cups Napa or regular cabbage, thinly sliced
5 whole scallions, trimmed and thinly sliced
2 small Kirby or Persian cucumbers, thinly sliced
1 red bell pepper, thinly sliced
1 1/2 cups cilantro leaves
1 1/2 cups mint leaves
1 cup basil leaves
1 1/4 cups roasted cashews or peanuts, toasted and chopped
1/4 cup unsweetened coconut chips or large flakes, toasted

Steps:

  • Pat pork dry with paper towel. In a bowl, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, ginger, fish sauce, salt and chile. Pour a quarter of the mixture into a blender, add remaining sugar and purée until a smooth, loose paste forms. (Save the unblended mixture to use as dressing.)
  • Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally.
  • Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn't overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
  • In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
  • To serve, slice the pork. Arrange salad on a platter and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 981 milligrams, Sugar 13 grams, TransFat 0 grams

PORK TENDERLOIN SPINACH SALAD



Pork Tenderloin Spinach Salad image

This has been a very popular dish. It travels well to Potlucks, as the pork is good both hot and cold. The dressing can be poured on and the salad assembled just before serving. This makes quite a bit of pork, but if you have any left over it is great for sandwiches or quesadillas...

Provided by KMSoprano

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 22

2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloin (2 to 2 1/2 lbs total)
2 tablespoons olive oil
1 cup packed dark brown sugar
2 tablespoons chopped garlic
1 tablespoon Tabasco sauce
3 limes, juice of
1 large orange, juice of
1 tablespoon Dijon mustard
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
3 avocados, diced
10 ounces Baby Spinach
2 red bell peppers, juliened
1 cup almonds
1 cup shredded gruyere

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.

Nutrition Facts : Calories 753.5, Fat 55.9, SaturatedFat 9.7, Cholesterol 19.8, Sodium 1216.6, Carbohydrate 58.2, Fiber 12.1, Sugar 40.7, Protein 14.9

SAVORY PORK SALAD



Savory Pork Salad image

Make an easy-going meal in a bowl by tossing together healthful veggies, pork tenderloin, fresh herbs and spices with a warm soy dressing. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 14

1 garlic clove, minced
1/2 teaspoon minced fresh gingerroot
2 teaspoons olive oil
1/2 pound pork tenderloin, thinly sliced
2 teaspoons brown sugar
2 teaspoons minced fresh basil
2 teaspoons reduced-sodium soy sauce
1-1/2 teaspoons lime juice
1-1/2 teaspoons water
1 teaspoon minced fresh oregano
3 cups torn mixed salad greens
1/2 cup grape tomatoes
1/2 small red onion, sliced and separated into rings
1/2 small sweet yellow pepper, cut into strips

Steps:

  • In a large skillet, cook garlic and ginger in oil over medium heat for 30 seconds. Add pork; cook and stir until meat is no longer pink. Remove and keep warm. , In the same skillet, combine the brown sugar, basil, soy sauce, lime juice, water and oregano. Bring to a boil. Remove from the heat. , In a salad bowl, combine the greens, tomatoes, onion, yellow pepper and pork. Drizzle with warm dressing and toss to coat; serve immediately.

Nutrition Facts : Calories 229 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 274mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

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Spread spinach/artichoke mixture on pork tenderloin. Roll tightly, and tie with cooking twine to hold everything together. Sprinkle pork loin with salt and pepper. Sear pork loin in 1 tbsp of olive oil for 3-5 minutes, or until dark golden sear develops. Place pork loin on foil lined sheet pan, and bake until internal temperature at thickest ...
From laughingspatula.com


APRICOT-MUSTARD PORK TENDERLOIN WITH SPINACH SALAD RECIPE
Combine apricot preserves and mustard in a small bowl. Place 1 Tbsp. of the mixture in a large bowl for the dressing. Step 4. Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high heat. Season pork with the remaining 1/8 tsp. salt and pepper and add to the pan. Cook until browned on all sides, 5 to 7 minutes.
From eatingwell.com


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