Cuban Pork Tenderloin Salad

Menu Part: 
Cuisine Type: 

This Cuban inspired salad layers spicy slices of pork loin on a bed of mixed greens. Black beans, blood orange slices and a zingy citrus-honey vinaigrette add to the authenticity.


2 tsp. dry mustard
1⁄2 cup lemon juice
1⁄2 cup  lime juice
1⁄4 cup  honey
3⁄4 cup olive oil
6 tbsp. red bell pepper, diced
6 tbsp. red onion, diced
1⁄4 cup cilantro, finely chopped
4 tsp. cumin seed
1 tsp. whole black peppercorns
8 garlic cloves, chopped
2 tsp. salt
4 tsp. fresh oregano, chopped
2⁄3 cup dry sherry
1⁄4 cup orange juice concentrate
2 24-oz. pork tenderloins
6 cups mixed greens
2⁄3 cup black beans, cooked
8 blood or navel oranges, peeled and sliced


1. In a bowl, combine mustard, 1⁄4  cup each lemon and lime juice, honey and 1⁄2 cup olive oil. Stir in red pepper, onion and cilantro. Reserve.

2. In a skillet, toast cumin and peppercorns until fragrant. Allow to cool. With a mortar and pestle, crush cumin, peppercorns, garlic, salt and oregano to make a paste.

3. In a bowl, whisk together paste, sherry, remaining juices and olive oil. Rub pork loin with mixture and refrigerate 12 hr.

4. Broil pork loin, browning all sides. Baste frequently with marinade until pork is slightly pink on the inside, approx. 16-20 min. Remove pork from oven and allow to rest.

5. Assemble mixed greens and drizzle with reserved vinaigrette. Top with sliced pork, black beans and orange slices. Drizzle again with vinaigrette.

More From FoodService Director

People in Foodservice
lucretia chancler

Lucretia Chancler’s roots lie in Louisiana’s St. Landry Parish. She grew up in the parish, and her mother taught in the school district for 33 years—even occasionally teaching young Lucretia. Advanced degrees and a post-grad job took her to Colorado, Georgia and other places, but St. Landry soon called Chancler back home.

In October 2009, Chancler returned to Louisiana to become St. Landry’s supervisor of child nutrition. The parish’s economic makeup is a big driver behind Chancler’s local mission: More than 85% of the 14,000 students at the parish’s 32 schools are eligible for...

Menu Development
chefs council spread

Last October, we published the results of FoodService Director’s first annual Chefs’ Council Menu Trends survey, revealing predictions for menu shake-ups in 2016 . Many of the predictions panned out, including an increase in snacking, ever-spicier flavor profiles, veg-centric plates, fresh-pressed juices and build-your-own options. Now we’re back with next year’s forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice. Some of the flavors, ingredients and cuisines expand on current trends, while others go off in...

Ideas and Innovation
sushi plate

We wanted to add sushi, but that’s not really my expertise. So we found a great local company that offered to put three sushi chefs on-site every day. They supply the ingredients, and if we meet the minimum revenue each week, than we receive a percentage of sales. We have been exceeding the weekly minimum sales, which we track in our POS, in two days.

Managing Your Business
coffee barista

Whether it’s a morning routine, an afternoon pick-me-up or an evening social ritual, few things are as universally appealing as coffee. Sixty-five percent of respondents in Technomic’s 2016 Beverage Consumer Trend Report say they ordered a cup of hot joe from a foodservice location in the past month, and 59% say the same about cold coffee. Everyone has an opinion about what makes it good, whether it’s a low price, a unique blend or a friendly barista.

“Coffee is so personal. There are a lot of people that are Dunkin’ fans. There’s a lot of Starbucks people,” says James Dravenack,...

FSD Resources