Island Pork Tenderloin Salad

This is actually a P90X recipe that I found online

In case you are wondering, no, I don't follow the P90X exercise program. Way too intense for me!! BUT, this recipe is delicious! Highly recommended! I actually marinated the pork in the spices listed below in the fridge for about 3 hours before cooking. The pork turned out extra tender and it was even delicious cold the next day!

Here were my changes to the original recipe:

Added the zest of one orange to the dressing

• 16 oz Extra Lean Pork Tenderloin
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1/2 tsp Chili Powder
• 1/2 tsp Ground Cumin
• 1/2 tsp Cinnamon, Ground
• 3 tbsp Extra Virgin Olive Oil
• 1/4 cup Brown Sugar
• 1 tsp Minced Garlic
• 1/2 tbsp Tobasco
• 
  

Cumin Vinaigrette:

• 2 tbsp Lime Juice
• 2 tbsp Orange Orange Juice
• 1/2 tbsp Dijon Mustard
• 1/2 tsp Ground Cumin
• 1/4 tsp Salt
• 1/8 tsp Pepper
• 1 tbsp Extra Virgin Olive Oil

1 tbsp sugar

• 1 cup Spinach
• 1/4 cup of Bell Pepper
• 2 tbsp Sunkist Raisins
• 1 cup Chopped Mixed Greens

1 cup red cabbage

2 oranges, peeled and diced

1) Preheat oven to 350 degrees

2) Stir together salt, pepper, cumin, chile powder, and cinnamon.

3) Coat pork with seasoning

4) Heat olive oil in 12-inch skillet over moderately high heat and brown pork turning every 2 minutes.

5) Stir together brown sugar, garlic and tobasco sauce

6) Gently pat mixture onto top of tenderloin

7) Place pork in roasting pan and cook for 25 minutes. Let cool.

Whisk together vinaigrette ingredients until emulsified. Slice pork thinly.

Mix all ingredients together in bowl.