A citrus vinaigrette balances the sweet-heat of the pork in this Caribbean-inspired main-course salad that includes naval oranges and avocado… YUM!!!
- 1 1-1/2 lbs pork tenderloin
- Extra virgin olive oil
- 1 pkg Urban Accents Cayman Citrus Dryglaze
- 6-8 cups baby greens
- 2 cups cherry tomatoes, halved
- 2 navel oranges, peeled and cut croswise into 1/4
- 1 firm-ripe avocado, peeled, pitted and cut diagonally into 1/4
- your favorite citrus based dressing
- Liberally rub pork tenderloin with oil and place in resealable plastic bag. Add contents of Cayman Citrus Dryglaze packet; seal bag and shake to coat evenly. Refrigerated for 30 min, remove and let meat come to room temperature
- Preheat grill to medium heat. Cook pork using indirect heat until internal temperature reaches 140F. Let pork rest 10 min, temperature will rise to about 155F.
- Place salad green and red pepper in large bowl toss with 1/4 cup dressing. Cut pork at 45-degree angle into 1/2-inch slices. Line a large platter with dressed salad. Arrange sliced pork, orange slices and avocado slices in rows across top; drizzle with additional vinaigrette.
- In small bowl, whisk together 3 Tbsp lime juice, 2 Tbsp orange juice & 1-1/2 tsp Dijon mustard. Stream in extra-virgin olive oil, whisking constantly until dressing is creamy and emulsified. Salt & pepper to taste.