Thursday, May 6, 2010

Island Pork Tenderloin Salad

I should have had you all over for dinner last night.  I halved the recipe and we still laughed as the two of us sat down to eat.  I love this salad because the flavor profile is so different from what I am used to.  The pork tenderloin is rubbed with; cinnamon, cumin, and chili powder and seared in a pan.  Then it's topped with a paste of brown sugar, garlic and Tabasco and roasted in the oven until the pork is tender and juicy.  The dressing has orange and lime juice and lots of toasted curry powder...definitely not something that I would think up.  I'll shut up and give you the recipe now.


I decided to make this salad to try out my new Calphalon non stick pan.  I haven't made it recently because you need a non stick pan that can go in the oven.  All my pans are All-Clad and I really love them except for the non stick which, after five years is ruined.  Very disappointing.  According to the reviews I have read I am not the first to complain about this.  Anyways, I found this 12" pan at TJ Maxx for half the price and I love it.  It is non stick all the way through, unlike the All-Clad which appears to only have a coating.

Quick tip: We don't buy salad dressing very often.  It is often loaded with a lot of things I can't pronounce and I find making it to be pretty easy.  I just use a jar, add all the ingredients and shake until emulsified.  You keep the leftover dressing in the container you made it in and there is little clean up.

1 comment:

lacy rain said...

Makes my mouth water. Like I always say, my two favorite places to eat in Seattle are the Foster's and the Nunnelee's.

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