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
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!