Prepare to embark on a culinary voyage to the sun-kissed shores of the Caribbean with GrocerDirect’s latest culinary masterpiece: Island Pork Tenderloin. This featured recipe encapsulates the essence of island living, combining succulent pork tenderloin with a symphony of exotic spices and citrusy accents. Join us as we dive into creating this flavoured filled dish that will transport your taste buds to paradise!

Ingredients

FOR PORK

• 2 teaspoons salt
• 1⁄2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon cinnamon
• 2 (1 lb) pork tenderloin (approx. weight)
• 2 tablespoons olive oil

 FOR GLAZE

• 1 cup dark brown sugar (not light)
• 2 tablespoons finely chopped garlic
• 1 tablespoon hot sauce (Tabasco)

FOR SALAD VINAIGRETTE

• 3 tablespoons fresh lime juice
• 1 tablespoon fresh orange juice
• 1 tablespoon Dijon mustard
• 1 teaspoon curry powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄2 cup olive oil

FOR SALAD

• navel oranges
• 5 ounces baby spinach leaves, trimmed (6 cups)
• 4 cups napa cabbage, thinly sliced (from 1 medium head)
• 1 red bell pepper, cut lengthwise into thin strips
• 1⁄2 cup golden raisin
• 2 avocados

Recipe & Preparation

1. Preheat the oven to 350 degrees.
2. Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
3. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in the skillet.
4. MAKE GLAZE AND ROAST PORK:
5. Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in the middle of the oven until the thermometer inserted diagonally in the center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in a skillet at room temperature for 10 minutes. (Temperature will rise to about 155°F while standing.).
6. MAKE VINAIGRETTE WHILE PORK ROASTS:
7. Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.
8. PREPARE SALAD INGREDIENTS WHILE PORK STANDS:
9. 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.
10. ASSEMBLE SALAD:
11. 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. Pour any juices from the skillet over pork.

This recipe was submitted by Lynn & sourced from Food.com by Mrs Goodall.