Ingredients
6–8 main-course servings
For pork
For glaze
For vinaigrette
For salad
Prepare pork:
Step 1
Preheat oven to 350°F.
Step 2
Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
Step 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 skillet.
Make glaze and roast pork:
Step 4
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)
Make vinaigrette while pork roasts:
Step 5
Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.
Prepare salad ingredients while pork stands:
Step 6
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.
Assemble salad:
Step 7
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 skillet over pork.
Leave a Review
Reviews (705)
Back to TopI make this recipe for every party, meal delivery for a sick friend/new neighbor/wake/potluck. Everyone loves it and always wants the recipe. I have served it on the salad, or with soft Hawaiian-style slider rolls with brown sugar pot-liquor as a sauce on the side, and it never fails to be a winner.
Anonymous
Glrnwood Springs, CO
11/6/2022
I have used this recipe for almost 15 years, show stopper. Can be made for a big crowd or two people. Delish, not keto as there is brown sugar. All goes on one platter and when you deliver to the table it is stunning. One of the best recipes I have ever used. Seriously.
Heather
Kelowna,BC
3/14/2022
I have made this recipe 3 times! Now trying a 4th!!! I've made this for guest and for family. The first two using pork tenderloins. The 3rd using wild salmon, now I"m trying sword fish. The flavors are amazing! The veggies/salad is scrumptious. The presentation eye catching. The presentation has received "cooking chops" award from everyone. Delicious!!!!
Anonymous
Longmeadow Mass
3/5/2022
I've made this twice! It's incredible, mouth watering, low calorie, Keto friendly, delicious and nutritious. Easy prep, I made two pork tenderloins and kept one in the fridge.. duplicated salad and voila! Another tasty quick meal. Everyone is amazed when served. Thanks for the fantastic recipe! W
Anonymous
01106
2/10/2022
One of the best recipes I have gathered from the web. Have made this dozens of times since first trying it about years ago. Loved by all. Have slowly adapted not making the glaze most of the time (altho it does make a delicious sauce- it adds to the prep time , adds to the calorie count and the dish is DELICIOUS without it.)
Anonymous
Providence, RI
7/21/2021
We have made this salad for years during the summer. It takes a lot of time but pays off. Don’t miss serving it with the epicurious recipe for coconut bread—sublime perfection!
Bookgirl10
Georgia
7/6/2020
This is a go-to healthy tasty dish to impress company!!! The vinaigrette needs modification though and heavily relies on the sweetness of your oranges. I end up adding more sweetness and swapping oils with something lighter.
jdblue225
Chicago, IL
9/15/2019
This recipe has been a family and guest favorite since the first time I prepared it. I follow the recipe because it is a lovely dish as is. A delightful, quick, easy to assemble, and delicious meal for every level of cook.
nr125
Dallas
6/8/2019
This was freaking amazing. I didn’t make the salad park just the pork tenderloin and served it with white rice and snow peas. So much flavour it didn’t need to compete with anything else.
So swe
Ontario but currently in Florida for the winter
2/25/2019
Great recipe. I would recommend prepping it 1-2 days in advance so all you have to do is assemble the day you want to serve.The pork can be served at any temp IMO. I had it in feb and i can't wait to make it again this summer when I can enjoy a meal outside!
mmedrano922853
D.C.
2/21/2019
So great for summer - made if for party of 10 and got sincere rave reviews, not just being polite reviews :) I substituted Mangoes for oranges, added Cilantro to the dressing along with increasing the sweetness by adding extra orange juice, about 2-3 tablespoons of honey, and used honey mustard - not dijon, as others suggested. A real hit that I will make for next party using grilled shrimp instead of pork.
joannedaws
Oceanside NY
7/17/2018
Amazing...I've made this several times...and every time it impresses me!
betsyfolan
5/2/2018
This was such a hit. I halved the recipe for four people and it was plenty of food as a light main course after much holiday binging. The combination of flavors is perfect - the spice on the pork, the sweet of the citrus, the creaminess of the avocado... Awesome. And easy if not the quickest thing to prepare. **** all the way.
erlenti8193
12/31/2017
Fantastic and nutritious main course salad! A fair amount of work, but a meal in one. Complex and delicious flavor pairings with the rub. and dressing, plus brightness from the fruits and veg.
nellybird
Minneapolis, MN
11/13/2017
We love this salad - it's "serve to company" good. The presentation and flavor blending are simply fabulous. Only change we make is cutting brown sugar to 3/4 cup.
rkroons
Bellevue, WA
8/27/2017
