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Monday's Leftovers: Island Pork Tenderloin Salad

Monday's Leftovers: Island Pork Tenderloin Salad


Use leftover Jamaican spiced pork to make a scrumptious island-inspired salad. A simple vinaigrette is made with fresh lime and orange juice, dijon, and curry powder. For the salad, spinach and cabbage are tossed with red peppers, golden raisins, oranges, and avocados. Topped with the spicy pork, this salad is provocative and delicious.

To see how it's made,

.

Island Pork Tenderloin Salad

Island Pork Tenderloin Salad

Island Pork Tenderloin Salad

Ingredients

For vinaigrette:
3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon Dijon mustard
1 teaspoon curry powder, toasted
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
For salad
2 cooked pork tenderloins (2 1/4 to 2 1/2 lb total)
3 navel oranges
5 oz 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 golden raisins
2 firm-ripe California avocados

Directions

  1. Make vinaigrette: whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.
  2. Prepare salad ingredients: cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices.
  3. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette.
  4. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.
  5. Cut pork at a 45-degree angle into 1/2-inch-thick slices.
  6. 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.

Serves 6-8.

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Join The Conversation
JaimeLeah526 JaimeLeah526 7 years
I'm definitely going to try this.
sonnabobble sonnabobble 7 years
this looks amazing!!
sonnabobble sonnabobble 7 years
this looks amazing!!
Hill82879 Hill82879 7 years
I very rarely repeat recipes, but I have made this one many, many times since it first appeared in Gourmet. It's really quite good.
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