ISLAND PORK TENDERLOIN SALAD
6–8 servings as a main course
For the pork:
2 teaspoons salt
½ teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 ¼ to 2 ½ pounds)
2 tablespoons olive oil
For the glaze:
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco
For the vinaigrette:
3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon Dijon mustard
1 teaspoon curry powder, toasted
NOTE:
You can substitute chicken for the pork
in this recipe.
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½ teaspoon salt
¼ teaspoon black pepper
½ cup olive oil