Some of you know that J and I have been trying to treat our bodies a bit better. A little exercise and eating just a bit healthier. Well, we had a salad today for lunch that was awesome! A little spicy a little sweet and a lot GOOD!
It is from our P90X nutrition guide. If you aren’t really into salads – the pork is great! J said he’d even have it with some rice and veggies. Here it is:
Island Pork Tenderloin Salad This is considered ONE serving – we doubled it.
3/4 of one orange, peeled and cut
1 1/2 cups fresh spinach
3/4 of one red bell pepper, cut lengthwise into thin strips
1/8 cup golden raisins
1 1/2 cups Napa cabbage
8 oz. Island pork tenderloin, sliced thin (see recipe)
3 Tablespoons cumin vinargrette (see recipe)
Island Pork Tenderloin We had a 32 oz. pork loin – double ingredients and cooking time
16 oz. pork tenderloin, lean
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. cinnamon
2 tsp. olive oil
1/4 cup brown sugar, packed
1/2 Tbsp. fresh garlic, finely chopped
1/2 Tbsp. Tabasco sauce
1. Preheat oven to 325
2. Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with rub.
3. Heat oil in skillet and brown pork (about 4 min)
4. Stir together brown sugar, garlic and Tabasco and pat on top of tenderloin.
5. Place pork in roasting pan and bake for 20-25 min.
Cumin Vinaigrette This makes 4 Tbsp. – We doubled.
2 Tbsp. fresh lime juice
1/2 Tbsp. Orange juice
1/2 Tbsp. Dijon mustard
1/2 tsp. Cumin powder
1/4 tsp. salt
1/8 tsp. black pepper
1 Tbsp. olive oil
Whisk together until emulsified.


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