Cuban Pork Tenderloin Salad
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.