Jamaican Pork Tenderloin Salad

Servings:
Jamaican Pork Tenderloin Salad 4.33/5 (3 votes)

When I think of Jamaican food, I think of Jerk. Tonight's tenderloin is very similar as it uses some of the traditional spices and enough brown sugar to give it a slightly charred glaze. And, it's amazing paired with a citrus and curry vinaigrette, fresh oranges (or in my case clementines), and an avocado. A really nice unique meal and the perfect way to usher in the warmer weather.  

Jamaican Pork Tenderloin Salad

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 1/2 pounds pork tenderloin
  • 1 orange
  • 1 avocado, sliced
  • 6 cups baby mixed greens
  • Rub
  • 2 teaspoons kosher salt
  • 1/2 teaspoon pepper
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 2 tablespoons olive oil
  • 3/4 cup brown sugar
  • 2 cloves garlic, minced or pressed
  • Vinaigrette
  • 3 tablespoons lime juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon curry powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/3 cup olive oil

DIRECTIONS

  1. Heat grill to medium high. Or, preheat oven to 350.
  2. Combine rub ingredients in a small bowl. Lay tenderloin on a plate and rub mixture on all sides. Let sit for a few minutes.
  3. Peel the orange and separate the segments.
  4. Place the greens and orange segments in a salad bowl.
  5. Squeeze one or two orange segments, about 1T juice, into a small bowl. Add the remaining vinaigrette ingredients and whisk to combine.
  6. Grill tenderloin for 20-25 minutes, depending on the thickness, rotating every 5 minutes. If using the oven, roast for 20-25 minutes.
  7. Transfer the tenderloin to carving board and let rest for at least 5 minutes before slicing.
  8. Drizzle greens and orange segments with vinaigrette. Toss to combine.
  9. Plate equal portions of greens on each plate. Add avocado slices and tenderloin.

Nutritional Information

Per Serving: Calories 711 Fat 41 Sat Fat 7 Sodium 1331 Carbs 41 Sugars 31 Fiber 6 Protein 47.

NOTES

KID NOTE: Deconstruct the salad to serve portions of pork, avocado, and oranges.

VEGETARIAN TIP: Use portobello mushrooms instead of pork.

GLUTEN MODIFICATIONS:  Gluten free as written.

2 Comments

  1. Megmuvet11 says:

    Love this

  2. MelissaCarnevale says:

    Big hit for a Summer night. Fast and easy for a Monday. Was skeptical about the vinaigrette because I don’t like curry flavor – but it was fantastic! My teens loved this meal.

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