Island Pork Tenderloin Salad

By JenHall

This is very yummy - the oranges, raisins, & cumin vinaigrette make it - don't leave any out!!

I have zoned this for myself as a 3 block meal containing 3 blocks protein, 3+ blocks carb, & 3 blocks fat. Normally, I drop a carb but the raisins are so good in this I can't get rid of them!

For zoning - this recipe does contain some non zone friendly ingredients (brown sugar & raisins) but we don't have it very often & it is very, very good so I take the chance! If you wanted to, I'm sure you could modify the recipe to be more zone friendly.

Ingredients

• PORK TENDERLOIN:
• 2 lb. pork tenderloin, lean (I usually buy the pack of tenderloin at the store & it is about 2 lbs, this will give you lots of leftovers or only cook what you need & freeze the rest)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon chile powder
• 1 teaspoon ground cumin
• 1 teaspoon cinnamon
• 1 tablespoon olive oil (9 fat)
• 1/2 cup brown sugar, packed
• 1 tablespoon fresh garlic, finely chopped
• 1 tablespoon Tabasco sauce
• SALAD:
• 1 1/2 cups fresh spinach
• 2 cups Napa cabbage, shredded (1/2 carb)
• 1 cup red bell pepper, cut lengthwise into thin strips (1/2 carb)
• 1/2 orange, peeled & cut (1 carb)
• 2 tablespoons golden raisins (1 1/2 carb)
• CUMIN VINAIGRETTE:
• 1/4 cup fresh lime juice
• 1 tablespoon orange juice
• 1 tablespoon Dijon mustard
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Preparation

Step 1

PORK TENDERLOIN:

Preheat oven to 350 degrees.

Stir together salt, pepper, chile powder, cumin, & cinnamon, then coat pork with the spice rub.

Heat olive oil in a skillet over moderately high heat and brown pork, turning, about 4 minutes.

Place pork in baking dish. Stir together brown sugar, garlic, & Tabasco and pat onto top of tenderloin. Cook in the oven for about 40 to 45 minutes or until done.

SALAD:

Place spinach & cabbage on the dinner plate, top with red peppers, orange pieces, raisins, & 3 oz. cooked pork tenderloin. Drizzle with about 2 to 3 tablespoons cumin vinaigrette dressing.

CUMIN VINAIGRETTE:

Whisk together until emulsified.