Let’s just start by saying this is my new favorite meal.
It is SO GOOD. Not sure I can emphasize the “SO GOOD” quite enough on this one. So many flavors wrapped up in there so “married” together in harmony.
Good enough that it made my girls look like this, they were so amazed:
Ha! They may or may not be doing that just to appease me because I was so excited that I made that gourmet-looking thing.
And it’s really not that fussy to make.
I found this recipe stuffed in my recipe jumble of “stuff to make some day,” and I’m not sure when I printed it up, but it’s from Epicurious. I don’t know how I found it…maybe someone from here recommended it? If so, you are blessed 🙂 And I need to check out more recipes from there.
Here’s what you do:
Preheat the oven to 350 degrees.
for the tenderloin “rub”…(my daughter-in-law and I were just laughing about “rubs” the other night for some reason so I had to chuckle when I was making my “rub”…and meant to text you a pic., Abby 🙂
2 tsp. salt
1/2 tsp black pepper
1 tsp. cumin
1 tsp. chili powder
1 tsp. cinnamon
Mix all that up and “rub” it all over two pork tenderloins (I used one side of those double packs you get at Costco…2 1/4-2 1/2 lbs. total)
Heat 2 Tbs. olive oil in an ovenproof heavy duty skillet over medium high heat until it starts to smoke, then add those “rubbed” tenderloins and sear them first on one side, then on the other.
Leave the pork right there in that skillet.
Now, make the glaze:
1 cup packed brown sugar
2 Tbs. finely chopped garlic (I used those dorot garlic cubes from Trader Joes, easy peasy)
1 Tbs. olive oil
Once it is mixed, pack it onto the surface of the seared tenderloin in the pan, and stick that pan, uncovered in the oven right in that same oven-proof skillet. Cook for twenty minutes (or until the center of each tenderloin registers at 140 degrees if you have a fancy thermometer thingamabobber.
Remove from oven and let rest at room temperature for ten minutes.
As the pork is cooking and resting, you have time to whip up the vinaigrette dressing and the salad.
Here we go on that part…the vinaigrette:
3 Tbs. fresh lime juice
1 Tbs. fresh orange juice
1 Tbs. Dijon mustard
1 tsp. curry powder, toasted (just toast on the stove in a skillet for a few minutes until it darkens in color)
1/2 tsp. salt
1/4 tsp. black pepper
1/2 c. olive oil (I used a little less because I can hardly bear to put that much oil into a dressing)
whisk it all together until all combined
Refrigerate that vinaigrette real quick while you make the salad:
3 oz. spring mix (the recipe actually calls for 6 cups (5 oz.) of baby spinach, but I love spring mix so much so I used that, and I didn’t see the “6 cups” part and didn’t want to measure 5 oz. so I think I put less…)
4 c. thinly sliced Napa cabbage (I had never bought Napa cabbage before…and now I love it)
1 red bell pepper (cut up into bite-size pieces)
Toss together in a large bowl with about 1/4 c. of the vinaigrette, then add as a topper:
2 firm-ripe avocados (cut up into bite-size pieces)
3 navel oranges (also cut up into bite-size pieces, peel cut off)
Cut well rested (ha!) pork at 45-degree angles into 1/2 inch thick slices and arrange on top of the salad. Drizzle a little more vinaigrette over the avocados and oranges (I didn’t use all the vinaigrette), and then pour the juices from the skillet over the pork.
Then, sit down and gobble that thing up.
God is an incredible artist.
And Epicurious is impressing me with that recipe 🙂