Orange Salad with Spanish Pork #EattheWorld

Pork Tenderloin marinades overnight in a savory, slightly sweet sauce and then is chargrilled before being sliced and served on a salad of oranges and cucumbers. 

I served a side of Quinoa and Brown Rice with it but it's not necessary if you are trying to lighten up for the New Year......

Each month, Evelyne of CulturEatz picks a country for us to explore and share a recipe. This month she chose Spain.

Check out all the wonderful Spanish dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

• A Day in the Life on the Farm: Orange Salad with Spanish Pork 
• Culinary Cam: Arroz con Langostinos y Carabineros 
• Sneha’s Recipe: Churro Pancakes 
• Pandemonium Noshery: Romesco con Esparragos - Asparagus with Red Pepper Sauce 
• Kitchen Frau: Spanish Potato Tortilla (Tortilla de Patatas) 
• Palatable Pastime: Spanish Stuffed Eggs with Shrimp

I made this tenderloin on a grill pan as I live in Michigan and the weather is not conducive for grilling.  It turned out very nicely and I look forward to enjoying it again during the summer when a refreshing salad makes a perfect meal. 

Entrees, Main Course Salads, Citrus, Pork

Entrees, Pork

Spanish

Yield: 4 servings

Author: Wendy Klik

Orange Salad with Spanish Pork

Pork Tenderloin marinades overnight in a savory, slightly sweet sauce and then is chargrilled before being sliced and served on a salad of oranges and cucumbers.

Prep time: 10 MinCook time: 15 MinInactive time: 24 HourTotal time: 24 H & 25 M

Ingredients

• 1 pork tenderloin, trimmed
• 1 t. ground cumin
• 1 T. smoked paprika
• salt to taste
• 3 oranges, divided
• 1/3 c. ketchup
• 1/3 c. maple syrup
• 1 English cucumber, sliced into half-moons
• handful of cilantro leaves, coarsely chopped
• pinch of crushed red pepper
• 2 T. white wine vinegar
• 3 T. olive oil
• 2 t. sugar
• 2 t. poppyseeds

Instructions

1. Place the cumin, paprika, salt, zest and juice of one orange, ketchup, and maple syrup in a gallon-size plastic bag. Shake to combine. Add the tenderloin to the bag, massage to cover, seal the bag, and refrigerate for at least one hour or up to overnight.
2. Zest the rind of one of the remaining oranges, peel both, cut in half, and then slice into half-moons. Place in a large bowl with the cucumbers and cilantro.
3. Whisk together the crushed red pepper, vinegar, olive oil, sugar and poppy seeds. Toss a little of the dressing onto the salad, reserve the rest for later.
4. Heat a grill pan or grill to med-high heat. When hot, cook the pork until blackened on the outside and an internal temperature of 140* is met for medium rare. Let the pork rest for 5 minutes.
5. Meanwhile, divide the salad between 4 plates. Top with the sliced pork and drizzle with additional dressing before serving.10

Notes

Adapted from a recipe found at Delicious.com

Nutrition Facts

Calories

404.21

Fat (grams)

14.37 g

Sat. Fat (grams)

2.49 g

Carbs (grams)

41.6 g

Fiber (grams)

3.77 g

Net carbs

37.83 g

Sugar (grams)

33.12 g

Protein (grams)

28.63 g

Sodium (milligrams)

304.64 mg

Cholesterol (grams)

81.9 mg

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