This recipe was developed
by Chef Susan Goss of the West Town Tavern in Chicago.
Spinach, Orange
& Sweet Onion Salad with Roasted Pork Tenderloin
1 whole pork tenderloin,
about 1 pound
1 tablespoon paprika
1 1/2 teaspoons salt
1 1/2 teaspoons brown sugar
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons black pepper
10 ounces fresh spinach
5 tablespoons olive oil
1 sweet onion, thinly sliced
1/4 cup chopped walnuts
3 tablespoons red wine vinegar
1 teaspoon honey
Salt and pepper, to taste
2 navel oranges, peeled, thinly sliced and cut into quarters
In small bowl, stir together
paprika, salt, brown sugar, sugar, chili powder, ground cumin
and black pepper until thoroughly blended. Makes 1/4 cup.
Heat oven to 425 degrees
F. Season tenderloin with 2 tablespoons rub. Place tenderloin
in shallow pan and roast for 30 to 35 minutes, until internal
temperature as measured with a meat or instant-read thermometer
is 155 degrees F. Remove pork from oven and let rest 5 minutes
before slicing.
Meanwhile, clean and coarsely
chop spinach and divide among 4 large dinner plates. Heat 1 tablespoon
oil in skillet over medium-high heat, sauté onion with
walnuts until onion is tender, about 4 to 5 minutes; remove from
heat. In small bowl whisk together red wine vinegar, remaining
olive oil, honey, salt and pepper. Toss a tablespoon of dressing
with onion mixture. Evenly distribute onion mixture atop beds
of spinach. Arrange tenderloin and oranges on top of onions.
Drizzle with remaining dressing, serve immediately.
