Recipe: Mango Pork Tenderloin Salad
This week my friend Jessica treated me to a summer pork tenderloin recipe that hit all the sweet and savoury high notes I love in a hearty salad. Inspired by a Best of Bridge Island Pork Tenderloin Recipe that her mom made for her earlier in the summer, Jessica adapted the Best of Bridge recipe to personalize the dish to her liking with ingredients like mangos and calorie-free sweetener. I told her the combination of sweet-glazed pork, creamy avocados, and crisp spinach and cabbage greens is a dish I would happily eat once a week. This dish has the feel of the perfect summer salad, but since the pork is cooked in the oven and you can use frozen mango – it is a dish that can be enjoyed all year long.
What you’ll need…
For the Pork
2 tsp. salt
1/2 tsp. black pepper
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. cinnamon
2 – 3 pork tenderloins (21/2-3lb. total)
2 tbsp canola oil (separated)
1 cup packed dark brown sugar or brown Swerve Sweetener
2 Tbsp minced garlic
1 Tbsp hot sauce (such as Franks)
For the Salad
3 Tbsp. fresh lime juice
1 Tbsp. fresh orange juice
1 Tbsp. Dijon mustard
1 tsp. curry powder
1/4 tsp. black pepper
1/2 cup canola oil
1 cup mango, cubed (fresh or frozen – thawed)
6 cups baby spinach
4 cups savoy or purple cabbage, thinly sliced
1 red pepper, sliced
1/2 cup golden raisins
2 ripe avocados, peeled and cut into slices or cubes
- Preheat oven to 350 F. Mix salt, pepper, cumin, chili powder and cinnamon. Coat pork with ½ tbsp. of oil and cover with spice mix and allow to marinate.
- Meanwhile, combine sugar or sweetener, garlic and hot sauce to create the glaze. Set aside.
- Heat remaining oil in ovenproof frying pan over medium-high heat. Pan sear the pork until browned on all sides. Remove pan from heat.
- Top the pork with glaze, and transfer to the preheated over to cook for approximately 20 minutes or until internal temperature reaches 155F (68C).
- Remove pork from the oven and allow to rest at room temperature for 10 minutes, reserving pan juices. Cut tenderloin into 1 cm slices.
- To make the vinaigrette, whisk lime and orange juices, mustard, curry powder, pepper and oil together. Mix in any remaining juices/glaze from the pork pan.
- Place spinach, cabbage and peppers together on a serving plate or in a large salad bowl. Add raisins, avocado slices and mango. Drizzle the vinaigrette over the salad, and then top with pork slices. Enjoy.