Anticiplate

Fresh fruit and vegetables? A salad?  Tropical themes?  It must be getting sunny in Seattle. 

 

That it is! And, I am such a happier person when the sun is shining. I take any excuse to walk the dog, sit outside and read a book, or even just leave the house to do errands on foot, rather than in my car. 

 

We also just got back from a fabulous weekend in Quincy, Washington at a winery and spa called Cave B. It was a magical two days. Cashew even befriended the vineyard dog, a girl Lab named Cuvee, who slept with us in our cabin! Erik and I tasted some delicious wines, had an excellent local and organic dinner, got a hot stone massage, and I dare say a little bit of a suntan. 

 

This meal was much needed after lots of wine, and heavy eating. It was just the right amount of refreshing food to keep you satisfied, but not feel too full. And, when it is hot, I hate feeling too full! 

 

What is your favorite summertime meal? 

 

 

Serves 4 

Prep time: 15 minutes

Cook time: 45 minutes

*adapted from Epicurious.com

 

For pork:

1 tsp. kosher salt

1/4 tsp. cracked black pepper

1/2 tsp. ground cumin

1/2 tsp. chili powder

1/2 tsp. cinnamon

1 pork tenderloin, silver skin removed (about 1 to 1 1/2 lbs.)

1 tbsp. olive oil

1/2 c. brown sugar, lightly packed

1 large clove garlic, finely chopped

1 1/2 tsp. hot sauce

 

Vinaigrette: 

1 lime, juiced

1 splash orange juice

1 1/2 tsp. dijon mustard

1/2 tsp. curry powder 

1 tsp. honey

1/4 tsp. salt

Couple grinds of fresh black pepper

3 tbsp. olive oil

 

Salad: 

2 navel oranges, peeled and de-segmented

6 c. baby spinach leaves, (a 5 oz. bag)

1/2 red bell pepper, thinly sliced

1/4 c. dried cranberries or cherries

1 mango, chopped into 1/2 inch dice

1/2 c. cilantro leaves (leave them whole, do not chop)

1 firm-ripe avocado, halved, pitted, and diced

 

 

Preheat oven to 350 degrees. Stir together first 5 ingredients (spices). Coat the pork with the spice rub. In a small bowl, combine the brown sugar, garlic, and tabasco. Mix well with a fork. Set aside. 

 

Heat oil in an oven proof, heavy-bottomed skillet over medium-high heat until just smoking. Add the pork and brown on each side for 1 minute, for a total of 4 minutes. Leave pork in skillet. Taking a brush and rub glaze all over the pork in the skillet so that it is entirely coated. Roast pork, with an instant read thermometer, in the oven until the thermometer reads 140. (It took about 15 minutes on my convection roast, but it could take up to 20).

 

While pork is roasting, make vinaigrette. Whisk together all of the ingredients, except for the olive oil. Slowly stream in the olive oil until emulsified. Set aside. 

 

Take pork out of the oven, and let sit until the instant read thermometer goes up to 155. Meanwhile, in a large bowl, combine the spinach, bell pepper, cranberries, mango, orange segments, and cilantro leaves. Toss with half the vinaigrette until just coated. 

 

Cut the pork at a 45 degree angle in 1/2 inch slices. Top each plate with the dressed salad, and arrange pork and avocado on top. Drizzle some extra vinaigrette all over the salad and any any remaining juices from the pork. 

 

*Also, try this with chicken! We made it with 2 breasts of chicken last night and it was DELICIOUS.