Pork Tenderloin Spinach Salad Recipes

Steps:

• Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently., Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan., Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.

Steps:

• Whisk vinegar, olive oil, honey, mustard, salt, pepper, and basil together in a medium bowl. Set vinaigrette aside.
• Toss 1/2 of the vinaigrette together with spinach, nectarine, almonds, red onion, and bell pepper in a large bowl.
• Heat a nonstick skillet over medium-high heat. Add strips of halloumi and let cook until the undersides are golden brown and all liquid has been released and evaporates, about 4 minutes. Flip and cook until other side is golden brown, about 1 minute more.
• Plate servings of salad, top with warm halloumi slices, and serve with remaining vinaigrette.

Steps:

• Heat oven to 375°F. In 8-inch skillet, heat 1 tablespoon oil over medium-high heat. Add 1 minced clove of garlic; cook and stir 30 to 60 seconds or until garlic is tender. Remove from heat. Stir in remaining stuffing ingredients.
• Butterfly each pork tenderloin by making lengthwise cut 3/4 of the way through, being careful not to cut tenderloin into 2 pieces. Open each tenderloin and lay flat. If desired, sprinkle cut sides of each with salt and pepper.
• Spread stuffing evenly over cut side of 1 tenderloin. Place second tenderloin, cut side down, over stuffing (to ensure even cooking, place wide end of 1 tenderloin at narrow end of the other). Tie at intervals with cotton string.
• In small bowl, mix 1 tablespoon oil, 1 minced clove of garlic and the fennel seed. Brush tenderloin with oil mixture; place on rack in shallow roasting pan.
• Bake uncovered 35 to 45 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center of pork reads 160°F. Remove string before cutting into slices.

Steps:

• Combine the salt, cumin, cinnamon, chili powder and pepper; rub over pork. In a cast-iron or other ovenproof skillet, brown pork on all sides in oil, about 8 minutes. Combine the brown sugar, garlic and hot pepper sauce; spread over pork., Bake at 350°, until a thermometer inserted in pork reads 145°, 25-35 minutes. Let stand for 5 minutes , before slicing. For vinaigrette, in a large bowl, combine juices, mustard, salt and pepper; gradually whisk in oil. Toss vinaigrette with spinach. Place spinach on serving platter; top with sliced pork. If desired, drizzle with pan juices.

Steps:

• Preheat oven to 350°F.
• Stir together salt, pepper, cumin, chili powder,and cinnamon, then coat pork with spice rub.
• Heat oil in an 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork to seal in juices, turning, 4-6 minutes total.
• Place pork on foil lined cookie sheet that has been liberally sprayed with cooking spray.
• Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin.
• Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes.
• Let pork stand at room temperature 10 minutes.
• (Temperature will rise to about 155°F while standing.) Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until well blended.
• Slice pork diagonally Prepare and assemble salad.

Steps:

• Whisk first 5 ingredients until blended. Reserve 1/3 cup steak sauce mixture; refrigerate for later use. Pour remaining steak sauce mixture over combined meat, onions and mushrooms in shallow dish; turn to evenly coat all ingredients. Refrigerate 2 hours to marinate.
• Heat grill to medium heat. Drain meat and vegetables; discard marinade. Grill meat 20 to 22 min. or until done (145ºF), turning after 10 min. Meanwhile, grill onions and mushrooms 4 to 5 min. on each side or until tender.
• Remove meat from grill. Let stand 3 min. Meanwhile, cook reserved steak sauce mixture in saucepan on medium heat until heated through, stirring occasionally.
• Slice meat. Cover platter with spinach; top with meat, grilled vegetables and eggs. Drizzle with steak sauce mixture just before serving.

Steps:

• Heat grill to medium heat.
• Brush meat with oil. Grill 20 min. or until done (145ºF), turning occasionally. Remove from grill; cover to keep warm.
• Add pineapple to grill; cook 4 min., turning after 2 min.
• Slice meat; cut pineapple into bite-size pieces.
• Cover platter with spinach; top with meat, pineapple, edamame, vegetables and nuts. Drizzle with dressing.

Steps:

• Combine reserved liquid from mandarin oranges, canola oil, olive oil, mustard, cloves, and Chinese five-spice powder in a jar with a tight-fitting lid; seal jar and shake vigorously until the dressing emulsifies.
• Melt butter in a saucepan over medium heat. Stir pecans and sugar into the butter; let simmer until hot, 1 to 2 minutes. Season the pecans with rosemary and cayenne pepper; continue cooking another 1 to 2 minutes. Remove from heat and drain pecans on a plate lined with paper towels.
• Toss spinach leaves and green onion together in a large mixing bowl; top with mandarin oranges and pecans. Drizzle dressing over the salad to serve.