The warm blend of curry, cinnamon, and citrus …perfect with pork.
Curried Pork and Orange Salad
Number of Servings: 4
1 pork tenderloin ( 430 g /12-16 ounces), silver skin removed
1 ½ tablespoons (25 mL) curry powder
1 teaspoon (5 mL) cinnamon
1 teaspoon (5 mL) sea or Kosher salt
½ teaspoon (2.5 mL) freshly ground black pepper
2-3 kinds of salad greens, such as spinach, arugula, baby romaine, radicchio
2 mandarin oranges, peeled, broken into segments, membranes and pith removed (or 1 can of mandarin oranges)
1 stalk of celery, thinly sliced
1/3 cup (85 mL) thinly sliced red onions
Chopped flat-leaf parsley
1 ½ tablespoons (25 mL) fresh lime juice
1 ½ tablespoons (25 mL) orange marmalade, or a citrus-based chutney, melted
1 teaspoon (5 mL) orange zest
½ teaspoon (2.5 mL) curry powder
3 tablespoons (45 mL)vegetable or grapeseed oil
Sea salt; freshly ground black pepper
- Preheat oven to 4000 F (2000 C). Brush the pork tenderloin all over with a little oil. Mix curry powder, salt and pepper on a shallow plate. Roll the tenderloin over the spice mixture to coat completely. Set on a small parchment-lined baking tray. Bake for 15-20 minutes, or until the internal temperature reached 1650 F. Cover, and set on a cooling rack to rest.
- While the tenderloin is resting, place the salad greens, orange segments, celery, and red onion slices in a large bowl.
- Prepare vinaigrette: Whisk together lime juice, melted marmalade, and curry powder. Whisk in oil; Adjust the seasonings to taste. Pour 2-3 tablespoons over the salad mixture and gently stir to combine.
- When the pork tenderloin has rested (10-15 minutes), thinly slice.
- Place some of the salad mixture on each salad plate, or an a large platter. Arrange the pork slices over the greens; drizzle the remaining vinaigrette over all.
- Garnish with orange zest and chopped fresh flat-leaf parsley.
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