Grilled Tropical Pork Tenderloin Salad

Posted by | , , , | 13 |

Grilled Tropical Pork Tenderloin Salad
Here’s a little somethin’-somethin’ to celebrate the unofficial start of Summer.  Grilled Tropical Pork Tenderloin Salad is amazing.  It’s grilled pork, sliced on the diagonal and served with oranges, avocados and colorful red peppers is delicious even on a rainy night.
 

Tropical-Grilled-Pork-Tenderloin-Salad-1.jpg

Go ahead, enjoy a little taste of paradise.  Things will be steaming up soon!

Grilled Tropical Pork Tenderloin Salad

We grilled with friends the other night and thought this would be a lovely salad to serve to family and friends.  Yep, it’s perfect party food for celebrating the start of summer.

Begin by preheating your grill and rubbing the spices on the pork tenderloin.  We washed and dried spinach, shredded cabbage, and cut up green peppers, then peeled avocados and oranges and sliced them up, love this tool, together while we visited and laughed about the rain, which I never tire of.

Mix up the yummy glazed and whisk the vinaigrette together.

I like to let my grilled pork tenderloin rest for 10 minutes before slicing with my electric knife.  Mix spinach, cabbage and peppers together and toss with vinaigrette.  Arrange your tossed greens on a large platter.  Layer with sliced pork and arrange oranges, avocado, along side it.  Sprinkle with raisins and drizzle with the glaze.  Serve and enjoy.
5 from 1 reviews
Grilled Tropical Pork Tenderloin Salad
 
Print
Fire up the grill and get ready for a salad filled with veggies, and topped with sliced pork tenderloin, oranges, and avocados then drizzled with a yummy dressing. Enjoy one of my favorite summer salads.
Serves: serves 6-8
Ingredients
For pork
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon cinnamon
  • 2 pork tenderloins (2¼ to 2½ pounds total)
  • 2 tablespoons olive oil
For glaze
  • 1 cup packed dark brown sugar
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon Tabasco
For vinaigrette
  • 3 tablespoons fresh lime juice
  • 1 tablespoon fresh orange juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup olive oil
For salad
  • 3 navel oranges
  • 5 ounces baby spinach, trimmed (6 cups leaves)
  • 4 cups thinly sliced Napa cabbage (from 1 medium head)
  • 1 red bell pepper, cut lengthwise into thin strips
  • ½ cup raisins
  • 2 firm-ripe avocados
Instructions
Prepare pork:
  1. Preheat grill. Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
Make glaze and grill pork:
  1. Stir together brown sugar, garlic, and Tabasco. Grill tenderloin about 10-15 minutes on each side, brushing with sauce in the last 5 minutes. My guy likes to set our gas grill temperature to low. Watch it carefully, using an instant read thermometer, remove from the grill when the tenderloin registers 140°F. Cover the grilled pork and let it rest while you toss and compose the salad.
Make vinaigrette:
  1. Early in the day, whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified. Let flavors combine and chill for at least 2 hours.
Prepare salad ingredients:
  1. Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into ¼-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about ¼ cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into ¼-inch-thick slices.
Assemble salad:
  1. Cut pork at a 45-degree angle into ½-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges, and glaze over the pork.
 
We give thanks for all of those that have sacrificed for our great country and for those serving today.  May they and their families feel blessed and know of our gratitude.  God bless the USA!
 
Happy Memorial Day All. 

 

Rate:

About The Author

Renée

Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 28 grandchildren. So there’s always a reason to cook and celebrate around their place!

Related Posts

Best Backyard Barbecue Guide

Best Backyard Barbecue Guide

May 30, 2016

Peach Praline Cheesecake Bars

Peach Praline Cheesecake Bars

September 2, 2013

Mexican Pickled Carrots

Mexican Pickled Carrots

August 11, 2015

Candy Corn Popcorn Balls

Candy Corn Popcorn Balls

October 13, 2015

13 Comments

  1. Marla and Steve
    Marla and Steve on May 27, 2012 at 4:22 am

    Oh my goodness does that look good!! We just watched a TV show about the best restaurants for ribs and I’ve had a craving ever since. Great recipe!!!!

    Reply
  2. Happier Than a Pig in Mud
    Happier Than a Pig in Mud on May 27, 2012 at 9:32 am

    This sounds like it’s bursting with great flavor! Very pretty colors on the platter too. Happy Memorial Day Weekend-enjoy:@)

    Reply
  3. Julie
    Julie on May 27, 2012 at 12:10 pm

    Beautiful! I just checked out your PInterest boards! Amazing! Happy Holiday weekend.

    Reply
  4. Debbie
    Debbie on May 28, 2012 at 12:39 am

    We will officially be trying this next weekend. I have the tenderloin in the freezer and just need my grill man home to do it. We’re so “all about” salads, especially this time of year. It looked delicious enough on its own (the tenderloin) but when you made it a salad?

    Ohhhh. Yes.

    Reply
  5. Debbie
    Debbie on May 28, 2012 at 12:40 am

    Have I ever told you that I have gotten more recipes from you than all my cookbooks put together? I have never done the count, but I’m constantly copying you.

    Reply
  6. Garden of Egan
    Garden of Egan on May 28, 2012 at 12:53 am

    Renee!!!! Of all the recipes, this one absolutely is screaming my name! MAKE ME!
    Yup…..I’ll be listening to the screaming.

    Reply
  7. Yvonne @ StoneGable
    Yvonne @ StoneGable on May 28, 2012 at 10:29 am

    Renee, What a great looking dish. So pretty and colorful! AND tasty too. LOVE the rub and glaze for the pork! I bet the grill just enhances the flavor!
    I’m putting this recipe on my MUST TRY list… hopefully we can have it next weekend!
    Renee, please come over to StoneGable and add this yummy recipe to ON THE MENU MONDAY! It would be such a welcomed addition!

    Reply
  8. Colleen
    Colleen on May 29, 2012 at 4:09 am

    On WOW!!! This looks fantastic and I have everything I need already in the house…always a plus!! Thanks for the great recipe!

    Reply
  9. SavoringTime in the Kitchen
    SavoringTime in the Kitchen on May 30, 2012 at 1:44 am

    What a deliciously different pork tenderloin recipe! Love all of those flavors and can’t wait to try this!

    Reply
  10. Cathy
    Cathy on May 31, 2012 at 1:37 pm

    It’s so nice to be outside grilling again. I want to recreate everything in this scrumptious meal,Renee. Love the seasonings on the pork loin. I hope you had a very happy holiday weekend.

    Reply
  11. The Café Sucré Farine
    The Café Sucré Farine on June 3, 2012 at 2:51 pm

    Sounds like a perfect summer dinner with so many of my favorite ingredients! Thanks Renee!

    Reply
  13. Liz & Holley
    Liz & Holley on June 5, 2012 at 2:43 pm

    Wow this looks delicious! We’d love it if you would link up with us for Tasty Tuesday over at aletteredlife.blogspot.com

    Reply

Leave a reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

Welcome to CK!

We're Alison and Renée, and we're so glad you've joined us! Our kitchens are our happy place, where we're whipping up memories. Get comfy and check things out. We hope you find inspiring dishes and ways to better your life. Feeling optimistic, trying new things and sharing with those we love brings joy in all we do. It's time to cook, create and celebrate. CHEERS! Read More…

Subscribe

Sign-up Now - Don't Miss the Fun! Subscribe
CK-envelope-graphic-1

Subscribe To Our Newsletter

Join our mailing list to receive the latest and greatest from Cheery Kitchen. 

Thank you! You're all set.

Pin It on Pinterest

Share This