Saturday, May 26, 2012

Grilled Tropical Pork Tenderloin Salad

Here's a little somethin'-somethin' to celebrate the unofficial start of Summer.  Grilled pork tenderloin, diagonally sliced with oranges, avocados and colorful red peppers is delicious even on a rainy night.  Go ahead, enjoy a little taste of paradise.  Things will be steaming up soon!

Grilled Tropical Pork Tenderloin Salad 

For pork
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon cinnamon
  • 2 pork tenderloins (2 1/4 to 2 1/2 pounds total)
  • 2 tablespoons olive oil

For glaze

  • 1 cup packed dark brown sugar
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon Tabasco

For vinaigrette

  • 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

For salad

  • 3 navel oranges
  • 5 ounces baby spinach, trimmed (6 cups leaves)
  • 4 cups thinly sliced Napa cabbage (from 1 medium head)
  • 1 red bell pepper, cut lengthwise into thin strips
  • 1/2 cup raisins
  • 2 firm-ripe avocados

Prepare pork: Preheat grill.  Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.

Make glaze and grill pork: Stir together brown sugar, garlic, and Tabasco. Grill tenderloin about 10-15 minutes on each side, brushing with sauce in the last 5 minutes.  My guy likes to set our gas grill temperature to low.  Watch it carefully, using an instant read thermometer, remove from the grill when the tenderloin registers 140°F.  Cover the grilled pork and let it rest while you toss and compose the salad. 

Make vinaigrette: Early in the day, whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.  Let flavors combine and chill for at least 2 hours.

Prepare salad ingredients: 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, and glaze over the pork.  Serves 6-8.

We give thanks for all of those that have sacrificed for our great country and for those serving today.  May they and their families feel blessed and know of our gratitude.  God bless the USA!

Happy Memorial Day All.  


  1. Oh my goodness does that look good!! We just watched a TV show about the best restaurants for ribs and I've had a craving ever since. Great recipe!!!!

  2. This sounds like it's bursting with great flavor! Very pretty colors on the platter too. Happy Memorial Day Weekend-enjoy:@)

  3. Beautiful! I just checked out your PInterest boards! Amazing! Happy Holiday weekend.

  4. We will officially be trying this next weekend. I have the tenderloin in the freezer and just need my grill man home to do it. We're so "all about" salads, especially this time of year. It looked delicious enough on its own (the tenderloin) but when you made it a salad?

    Ohhhh. Yes.

  5. Have I ever told you that I have gotten more recipes from you than all my cookbooks put together? I have never done the count, but I'm constantly copying you.

  6. Renee!!!! Of all the recipes, this one absolutely is screaming my name! MAKE ME!
    Yup.....I'll be listening to the screaming.

  7. Renee, What a great looking dish. So pretty and colorful! AND tasty too. LOVE the rub and glaze for the pork! I bet the grill just enhances the flavor!
    I'm putting this recipe on my MUST TRY list... hopefully we can have it next weekend!
    Renee, please come over to StoneGable and add this yummy recipe to ON THE MENU MONDAY! It would be such a welcomed addition!

  8. On WOW!!! This looks fantastic and I have everything I need already in the house...always a plus!! Thanks for the great recipe!

  9. What a deliciously different pork tenderloin recipe! Love all of those flavors and can't wait to try this!

  10. It's so nice to be outside grilling again. I want to recreate everything in this scrumptious meal,Renee. Love the seasonings on the pork loin. I hope you had a very happy holiday weekend.

  11. Sounds like a perfect summer dinner with so many of my favorite ingredients! Thanks Renee!

  12. This looks amazing!!
    Thanks for linking up ! I featured your post in my wrap up! Have a great rest of the weekend!

  13. Wow this looks delicious! We'd love it if you would link up with us for Tasty Tuesday over at


Thanks so much for leaving a comment. I read each and every one and they make me sing! renée