Spinach, Orange & Sweet Onion Salad
with Roasted Pork Tenderloin
This recipe was developed by Chef Susan Goss of the West Town Tavern in Chicago.
1 whole pork tenderloin, about 1 pound
1 tablespoon paprika
1 1/2 teaspoons salt
1 1/2 teaspoons brown sugar, packed
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 ground black 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°F (220°C). 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°F (approximately 65°C). 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.
Makes 4 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories 402 calories Protein 26 grams Fat 27 grams Sodium 675 milligrams Cholesterol 65 milligrams Saturated Fat 4 grams Carbohydrates 15 grams Fiber 4 grams.
Recipe provided courtesy of National Pork Board.