Island Pork Tenderloin (Optional Salad)
Island Pork Tenderloin (Optional Salad) might be just the main course you are searching for. One portion of this dish contains approximately 35g of protein, 39g of fat, and a total of 728 calories. This recipe covers 44% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up garlic, orange juice, salt, and a few other things to make it today. To use up the cinnamon you could follow this main course with the Cinnamon Fudge as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.
Instructions
Pre-heat oven to 350 degrees.Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
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:.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 140F, about 20 minutes.
Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155F while standing.).Make vinaigrette while pork roasts:.
Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.Prepare salad ingredients while pork stands:.
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:.
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.
Recommended wine: Malbec, Pinot Noir, Sangiovese
Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Reginato Malbec rosé with a 4.8 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
Reginato Malbec Rose
Malbec seems an unlikely hero for a sparkling wine grape, but when you want your rosé to show some real color and character, then Malbec's your man. Crisp and dry with lovely strawberry, rhubarb flavors and aromas. Just a hint of tannin structure, floral spice, and an amazing elegant finish rounds out the mouth. It speaks of the rich Malbec grape, but never loses its light, refreshing nature. It will give you a good reason to drink sparkling wine with your main course!