Curried Pork and Orange Salad

Number of Servings: 4

Salad Ingredients:

1 pork tenderloin ( 430 g /12-16 ounces), silver skin removed
Olive oil
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

Orange zest
Chopped flat-leaf parsley

Vinaigrette:

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

 Method:

1. 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.
2. While the tenderloin is resting, place the salad greens, orange segments, celery, and red onion slices in a large bowl.
3. 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.
4. When the pork tenderloin has rested (10-15 minutes), thinly slice.
5. 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.
6. Garnish with orange zest and chopped fresh flat-leaf parsley.

Questions and comments are always welcome     alex@chilipeppersandpears.com ^[1]