Cuban Pork Tenderloin Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
6

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.

Ingredients

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

Steps

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

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources