Island Pork Tenderloin Salad

This is one of our favorite recipes from the P90X Nutrition Guide, with a few modifications.  It packs a punch with 39 g of protein per serving, and pork tenderloin is less than $4/lb.  We substituted red cabbage for the Napa cabbage.  Served with Spicy Roasted Cauliflower on the side.

 

 

 

 

 

 

 

Island Pork Tenderloin (Serves 4)

• 1  1/2 pound pork tenderloin, trimmed of excess fat
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 2 teaspoons olive oil
• 1/4 cup brown sugar
• 2 garlic cloves, minced
• 1 teaspoon hot sauce

Preheat oven to 350 degrees.

Stir together spices (salt through cinnamon).  Coat the pork with the spice rub.

Heat oil in a large non-stick oven proof skillet over medium-high heat and brown pork, turning 4 times, 1 minute per side.

Stir the brown sugar, garlic and hot sauce together in a small bowl.  Pour evenly on top of the pork.  Cook pork in oven for 20 minutes or until done.

 

Cumin Vinaigrette (serves 4)

• 4 tablespoons fresh lime juice
• 1 tablespoon fresh orange juice
• 1 tablespoon Dijon mustard
• 1 teaspoon cumin powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil

Whisk all ingredients together until emulsified.

 

Island Pork Tenderloin Salad (serves 4)

• 2 fresh navel oranges, peeled and sectioned
• 4 cups fresh spinach (packed)
• 2 red bell peppers, cut lengthwise into thin strips
• 1/4 cup golden raisins
• 4 cups Napa cabbage, shredded
• 6 ounces Island Pork Tenderloin (see recipe above)
• 2 tablespoons Cumin Vinaigrette (see recipe above)

Toss spinach, cabbage, bell pepper and raisins in a large bowl.  Arrange pork and orange slices on top.  Drizzle vinaigrette on top of salad.

Nutritional Information/Serving:  Calories 556, Fat 13 g, Protein 39 g, Carbs 51 g