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

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources