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Carribean Pork Tenderloin Salad

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Carribean Pork Tenderloin Salad

With citrus vinaigrette to balance the sweet-heat of the pork in this Caribbean-inspired main course salad…

 Ingredients

4 servings
  • 1 to 1-1/2 lb pork tenderloin (or 4 boneless, skinless chicken breasts)
  • Extra virgin olive oil
  • 1 packet Urban Accetns Cayman Citrus Heat Dryglaze
  • 6-8 cups baby salad greens
  • 1 red bell pepper, seeded and cut into thin strips
  • 2 naval oranges, peeled (including white pith) and cut crosswise into 1/4-inch slices
  • 1 firm-ripe avocado, peeled, pitted and cut diagonally into 1/4-inch slices
  • 3 Tbsp lime juice
  • 2 Tbsp orange juice
  • 1-1/2 tsp Dijon mustard
  • 1 tsp Urban Accents Curry Row
  • 1/3 cup Extra virgin olive oil
  • salt & pepper to taste

 Instructions

  1. Liberally rub pork tenderloin with olive oil and place in resealable plastic bag. Add Cayman Citrus Heat Dryglaze; seal bag and shake to coat pork evenly. Refrigerate for 30 min, remove and let meat come to room temperature.
  2. Preheat grill for medium heat. Cook pork tenderloin using indirect heat until internal temperature reaches 140F.
  3. OR... TO ROAST IN OVEN: Preheat oven to 350F. Place pork in 2" deep pan and cover with foil. Bake for 20-30 min removing foil halfway through cooking time; internal temperature should reach 140F. Let pork rest 10 min; temperature will rise to about 155F.
  4. Dressing: In small bowl, whisk together juices, Dijon mustard and Curry Row. Stream in oil, whisking constantly until dressing is creamy and emulsified. Salt & pepper to taste.
  5. Place salad greens and red pepper in large bowl; toss with 1/4 cup of dressing. Cut pork at 45-degree angle into 1/2-inch slices.
  6. Line a large platter with dressed salad. Arrange pork slices, oranges and avocados in rows across top; drizzle with pork juices and remaining vinaigrette.

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