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Nutrition Facts

Serving Size 1 (475g)

Recipe makes 6 servings

Calories 753
Calories from Fat 371 (49%)
Amount Per Serving %DV
Total Fat 41.2g 63%
Saturated Fat 7.5g 37%
Monounsaturated Fat 26.8g
Polyunsaturated Fat 4.7g
Trans Fat 0.0g
Cholesterol 99mg 33%
Sodium 1184mg 49%
Potassium 1552mg 44%
Total Carbohydrate 66.6g 22%
Dietary Fiber 8.8g 35%
Sugars 51.0g
Protein 35.5g 70%

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Island Pork Tenderloin (Optional Salad)

Recipe #174041 | 1½ hours | 1 hour prep | add private note
Mrs Goodall

By: Mrs Goodall
Jun 20, 2006

This is the most awesome pork tenderlion ever!! It is from Bon Appetit and is a very poplular "internet recipe"...(I can't believe no one has posted it here yet!) Posting this for ZWT II, Jamaica! The whole recipe includes the pork and salad, which is a lovely salad, but after making it the first time, I usually just make the pork and skip the salad.

SERVES 6 -8 (change servings and units)

Ingredients

FOR PORK

FOR GLAZE

  • 1 cup dark brown sugar (not light)
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon hot sauce (Tabasco)

FOR SALAD VINAIGRETTE

FOR SALAD

Directions

  1. 1
    Pre-heat oven to 350 degrees.
  2. 2
    Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
  3. 3
    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.
  4. 4
    Make glaze and roast pork:.
  5. 5
    Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.).
  6. 6
    Make vinaigrette while pork roasts:.
  7. 7
    Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.
  8. 8
    Prepare salad ingredients while pork stands:.
  9. 9
    Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.
  10. 10
    Assemble salad:.
  11. 11
    Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.

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Featured Reviews for This Recipe

From: Chef Charlie Brown

On Aug 14, 2009

My kids loved this tenderloin. However, we adults found it to be a tad too sweet. Thanks for posting.

0 people found this review helpful

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  • From: The Portugarians

    On Jul 20, 2009

    Love it! Like others, we only made the pork, not the salad. The heat was just right. It has a noticeable zing, but it dissipates quickly. The sweet and spicy glaze was just what we imagined. The cinnamon and cumin undertones were awesome. Great recipe!

    0 people found this review helpful

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  • From: Marianne in the Village

    On Apr 21, 2008

    We love this pork tenderloin. It has some heat but not to much. Just great flavor It is really quick and easy. I like to serve it with roasted sweet potatoes and grilled pineapple. I have not tried the salad so can't comment on that, but the pork is wonderful.

    1 person found this review helpful

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    From: heather in Ont,

    On Jan 10, 2008

    I made this the other night and followed the recipe exactly (I didn't make the salad.) We found it a bit salty so I would cut back a bit next time I make it. We used the leftovers in fried rice and wraps. We love the "island flavor" these tenderloins have as it was a nice change. Thank you Mrs Goodall for posting a fantastic recipe.

    1 person found this review helpful

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  • Read all 27 reviews

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