Tropical Glazed Pork Tenderloin with Citrus Salad
Indulge in the rich flavors of the Caribbean with this Tropical Glazed Pork Tenderloin. This dish showcases juicy pork tenderloins marinated in a delightful blend of spices and topped with a sweet and spicy brown sugar glaze. Roasted to perfection, this pork is complemented by a refreshing citrus salad featuring navel oranges, creamy avocado, and a vibrant assortment of greens. Perfect for gatherings or a cozy family dinner, this recipe is a true crowd-pleaser that will have everyone asking for seconds!
8
Servings
562
Calories
23
Ingredients
Ingredients
Salt
2 (teaspoons)
Black Pepper
1/2 (teaspoon)
Ground Cumin
1 (teaspoon)
Chili Powder
1 (teaspoon)
Cinnamon
1 (teaspoon)
Pork Tenderloin
2 ((1 lb each))
Olive Oil (for browning)
2 (tablespoons)
Dark Brown Sugar
1 (cup)
Garlic
2 (tablespoons, finely chopped)
Hot Sauce (Tabasco)
1 (tablespoon)
Fresh Lime Juice
3 (tablespoons)
Fresh Orange Juice
1 (tablespoon)
Dijon Mustard
1 (tablespoon)
Curry Powder
1 (teaspoon)
Salt (for vinaigrette)
1/2 (teaspoon)
Black Pepper (for vinaigrette)
1/4 (teaspoon)
Olive Oil (for vinaigrette)
1/2 (cup)
Navel Oranges
3 (peeled and sliced)
Baby Spinach Leaves
5 (ounces, trimmed)
Napa Cabbage
4 (cups, thinly sliced)
Red Bell Pepper
1 (cut lengthwise into thin strips)
Golden Raisins
1/2 (cup)
Avocados
2 (halved, pitted, and sliced)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a small bowl, mix together the salt, black pepper, ground cumin, chili powder, and cinnamon. Thoroughly coat the pork tenderloins with the spice rub, ensuring even coverage.
3
Heat olive oil in a large, ovenproof skillet over medium-high heat until shimmering. Carefully place the pork in the skillet and sear each side for about 2 minutes, or until well-browned. Once seared, leave the pork in the skillet.
4
In another bowl, mix the dark brown sugar, garlic, and hot sauce. Spread this glaze evenly over the tops of each pork tenderloin.
5
Transfer the skillet to the preheated oven and roast for approximately 20 minutes, or until the internal temperature reaches 140°F (60°C). Let the pork rest in the skillet for an additional 10 minutes, during which time the temperature will rise to around 155°F (68°C).
6
While the pork roasts, prepare the vinaigrette by whisking together fresh lime juice, orange juice, Dijon mustard, curry powder, salt, and black pepper. Gradually add olive oil while whisking until the mixture is completely emulsified.
7
Prepare the salad ingredients: Peel the navel oranges, removing the white pith, and slice them into 1/4-inch thick rounds. In a large bowl, combine the baby spinach, napa cabbage, red bell pepper, and golden raisins. Drizzle with approximately 1/4 cup of the vinaigrette and toss to coat.
8
To serve, cut the rested pork at a 45-degree angle into 1/2-inch thick slices. Arrange the dressed salad on a large platter, topping it with the sliced pork, orange rounds, and avocado slices. Drizzle any remaining vinaigrette over the salad and the pork, and enjoy!
Nutrition Information
26g
Fat
60g
Carbs
25g
Protein
6g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in the Tropical Glazed Pork Tenderloin recipe?
The main protein used in this recipe is two 1-pound pork tenderloins.
What are the components of the spice rub for the pork?
The spice rub is made from salt, black pepper, ground cumin, chili powder, and cinnamon.
To what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
How long should the pork tenderloins be seared?
The pork should be seared for approximately 2 minutes per side until well-browned.
What ingredients are in the pork glaze?
The glaze consists of dark brown sugar, finely chopped garlic, and hot sauce (Tabasco).
What is the target internal temperature for the pork while in the oven?
The pork should be roasted until the internal temperature reaches 140°F (60°C).
Why does the pork need to rest for 10 minutes?
Resting allows the internal temperature to rise to approximately 155°F (68°C) and ensures the meat remains juicy.
What liquids are used as the base for the vinaigrette?
The vinaigrette base uses fresh lime juice, fresh orange juice, and olive oil.
What spices and condiments are added to the citrus vinaigrette?
The vinaigrette is seasoned with Dijon mustard, curry powder, salt, and black pepper.
How should the navel oranges be prepared for the salad?
Peel the oranges, remove the white pith, and slice them into 1/4-inch thick rounds.
What types of greens are used in the citrus salad?
The salad uses baby spinach leaves and thinly sliced napa cabbage.
What other vegetables are included in the salad mix?
The salad includes a red bell pepper cut into thin strips and sliced avocados.
Are there any dried fruits in this recipe?
Yes, 1/2 cup of golden raisins is included in the salad mixture.
How should the pork be sliced for serving?
The pork should be cut at a 45-degree angle into 1/2-inch thick slices.
How many servings does this recipe provide?
This recipe makes 8 servings.
What is the calorie count per serving?
Each serving contains approximately 562 calories.
How much protein is in one serving?
There are 25 grams of protein per serving.
What is the fat content for this dish?
There is 26 grams of fat per serving.
How many carbohydrates are in each serving?
Each serving contains 60 grams of carbohydrates.
Does this recipe contain fiber?
Yes, there are 6 grams of fiber per serving.
What oil is used for browning the pork?
The recipe specifies 2 tablespoons of olive oil for browning.
How is the garlic prepared for the glaze?
The garlic should be finely chopped before being mixed into the brown sugar glaze.
What gives the salad its 'tropical' flavor profile?
The tropical flavor comes from the blend of lime, orange, curry powder, and golden raisins.
How is the salad assembled on the platter?
Arrange the dressed greens, then top with pork slices, orange rounds, and avocado slices.
Is the skillet used for searing also used for roasting?
Yes, an ovenproof skillet is used to sear the pork and then transferred directly to the oven.
What is the primary flavor of the glaze?
The glaze is sweet and spicy, thanks to the combination of dark brown sugar and hot sauce.
How much curry powder is used in the dressing?
One teaspoon of curry powder is used for the vinaigrette.
What is the final serving temperature for the pork?
After resting, the internal temperature of the pork should be around 155°F (68°C).
How much dark brown sugar is needed?
One cup of dark brown sugar is used to glaze the two pork tenderloins.
Which type of hot sauce is recommended?
The recipe recommends using Tabasco hot sauce.