FOOD + ENTERTAINING
For salad:
3 mangoes
5 ounces mixed greens (about 6 cups)
4 cups thinly sliced Napa cabbage
(from 1 medium head)
1 red bell pepper, cut lengthwise into
thin strips
2 firm-ripe California avocados
Special equipment: an instant-read
thermometer
Prepare the pork:
Preheat oven to 350°.
Stir together salt, pepper, cumin, chili
powder and cinnamon, then coat pork
with spice rub.
Heat oil in an ovenproof 12-inch heavy
skillet over moderately high heat until
just beginning to smoke, then brown
pork, turning, about 4 minutes total.
Leave pork in skillet.
Stir together brown sugar, garlic and
Tabasco and pat onto top of each ten-
derloin. Roast in middle of oven until
thermometer inserted diagonally in
center of each tenderloin registers 140°
(about 20 minutes). Let pork stand in
skillet at room temperature 10 minutes.
(Temperature will rise to about 155°F
while standing.)
Prepare the vinaigrette:
While the pork roasts, whisk together
juices, mustard, curry powder, salt and
pepper. Add oil in a stream, whisking
until emulsified.
Prepare the salad:
While the pork stands, peel and cut man-
goes into ¼-inch-thick slices. Toss mixed
greens, cabbage and bell pepper in a
large bowl with about ¼ cup vinaigrette.
Halve, pit and peel avocados, then cut
diagonally into ¼-inch-thick slices.
Assemble the salad:
Cut pork at a 45-degree angle into
½-inch-thick slices. Line a large platter
with dressed salad and arrange sliced
pork, mangoes and avocados in rows
on top. Drizzle some vinaigrette over
avocados and mangoes. Pour any juices
from skillet over pork.
Recipe adapted from Epicurious, May 2003
SUMMER 2019
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