Recipe from P90X – Island Pork Tenderloin Salad

Well, I’m on Day 23 and things have been going really well with the program. I can already see a change in the way my clothes fit and on the scale, which is always a good thing. 🙂

I wanted to share with you a great salad that I’ve had a few times. It’s colorful, refreshing and has great flavor for any meal. Move over Cheeseburger in Paradise!

Island Pork Tenderloin

16oz pork tenderloin, lean

1/2 tsp salt

1/4 tsp pepper

1/2 tsp chile powder

1/2 tsp ground cumin

1/2 tsp cinnamon

2 tsps olive oil

1/4 cup brown sugar, packed

1/2 tbsp fresh garlic, finely chopped

1/2 tbsp Tobasco sauce

Preheat over to 350 degrees. Stir together salt, pepper, cumin, chile powder and cinnamon, then coat pork with the spice rub. Heat 1 tbsp oil in a 12-inch skillet over moderately high heat and brown pork, turning, about 4 minutes. Stir together brown sugar, garlic and Tobasco and pat onto top of tenderloin. Place pork in a roasting pan and cook in the oven for 20 minutes.

Island Pork Tenderloin Salad

1/2 orange, peeled and cut

1 cup spinach

1/2 red pepper, cut lengthwise into thin strips

1 tbsp golden raisins

1 cup Napa cabbage, shredded

6 oz. Island Pork Tenderloin

Peel and cut oranges crosswise into 1/4-inch thick slices and set aside. Toss spinach, cabbage, bell pepper and raisins in a large bowl. Mound salad mixture on a large plate. Arrange pork and orange slices on top and drizzle with dressing (I prefer a light balsamic vinaigrette), however, they do suggest a cumin vinaigrette which is a combination of fresh lime juice, orange juice, dijon mustard, cumin powder, salt, black pepper and olive oil. I thought that was a little overkill since there’s cumin on the pork, but it’s up to you! I hope you enjoy it as much as I do!

(Per serving:  556 calories, 13 g fat, 39 g protein, 51 g carbohydrate, 111 mg cholesterol, 781 mg sodium)


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