Island Pork Tenderloin Optional Salad
Transport your taste buds to a tropical paradise with this vibrant Island Pork Tenderloin Optional Salad recipe. Juicy, spice-rubbed pork tenderloin meets a tantalizing blend of brown sugar, cumin, cinnamon, and chili powder, creating a perfectly caramelized crust after searing and roasting. Paired with a colorful salad of fresh greens, creamy avocado, sweet pineapple, and crisp red onion, this dish gets a zesty boost from a homemade lime-honey vinaigrette. Ready in just 40 minutes, it’s an effortless way to combine bold island-inspired flavors with wholesome ingredients. Serve it as a complete meal or alongside your favorite sides—this recipe is sure to impress with its balance of savory, sweet, and spicy notes.
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons ground cinnamon
- 2 tablespoons fresh lime juice
- 1 tablespoon soy sauce
- 4 cups salad greens
- 1 medium avocado, diced
- 1 cup pineapple chunks
- 0.25 cup red onion, thinly sliced
- 2 tablespoons olive oil (for dressing)
- 1 teaspoon honey
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil or parchment paper.
In a small bowl, mix together the brown sugar, salt, ground cumin, chili powder, and ground cinnamon.
Pat the pork tenderloin dry with paper towels and rub the spice mixture evenly over the entire surface.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the tenderloin on all sides until browned, about 2-3 minutes per side. Remove from heat and transfer to the prepared baking sheet.
Roast the tenderloin in the preheated oven for approximately 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the oven and let rest for 5-10 minutes before slicing.
While the pork is cooking, prepare the optional salad. In a large bowl, combine the salad greens, diced avocado, pineapple chunks, and red onion.
In a small bowl or jar, whisk together 2 tablespoons of olive oil, 1 teaspoon of honey, and 2 tablespoons of fresh lime juice to make the salad dressing. Drizzle the dressing over the salad and toss gently to coat.
Slice the rested pork tenderloin into medallions and serve alongside the salad. Enjoy your vibrant and flavorful Island Pork Tenderloin Optional Salad!
Nutrition Facts
Calories |
1572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.2 g | 119% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 4543 mg | 198% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 43.0 g | ||
| Protein | 118.2 g | 236% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 142 mg | 11% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3250 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
