Mexican-Style Pork Tenderloin Salad and Roasted Pork Tenderloin with Garlic and Spinach Lentils

Serving Size: 8

With this selection you'll get two different pork dishes with 4 servings each. First, enjoy pork tenderloin sliced and place on top of a bed of mixed greens, with black beans, cherry tomatoes, and sliced avocado. Topped with a lime vinaigrette. And second, enjoy herb roasted pork served with a garlic lentil and spinach mix.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep30

Hands-On Cook15

Hands-Off Cook30

Passive0

Recipe Serving Size8

Cooking Tools Required

12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Oven, Pot with lid, Saute pan, Sharp Knives, Tongs, Top Stove

Ingredients

For the Mexican Pork Salad:

1 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon Kosher salt
1 tablespoon extra virgin olive oil
1 pound pork tenderloin
15 ounce canned black beans, no salt added drained and rinsed
1 piece avocado diced
1 cup cherry tomatoes halved
1/2 piece red onion thinly sliced
4 cup mixed greens

For the dressing:

1 piece lime juiced
2 tablespoon extra virgin olive oil
1/4 teaspoon freshly ground black pepper

Optional:

2 tablespoon fresh cilantro chopped

For the Roast Pork with Garlic and Spinach Lentils:

1 pound pork tenderloin
1 cup lentils
4 cup fresh spinach
2 tablespoon extra virgin olive oil
4 clove garlic minced
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme or rosemary

Instructions

For the Mexican Pork Salad:

Preheat the Oven: Preheat your oven to 400°F (200°C).
Marinate the Pork (for the salad): In a small bowl, mix the cumin, chili powder, salt, and pepper. Rub the spice mix over the pork tenderloin and let it marinate for 10-15 minutes.
Prepare the Pork (for the Roast Pork): Pat the pork tenderloin dry with a paper towel. Rub 1 tbsp of olive oil over the tenderloin, then season with salt, pepper, and thyme or rosemary if desired.
Place both tenderloins on a baking sheet or roasting pan. Roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Remove and let it rest for 5-10 minutes before slicing.
Prepare the Salad: While the pork is cooking, in a large bowl, combine the mixed greens, cherry tomatoes, red onion, black beans, and avocado.
Make the Dressing: In a small bowl, whisk together the remaining 2 tbsp olive oil, lime juice, salt, and pepper.
Assemble the Salad: Add the sliced pork on top of the salad. Drizzle with the lime dressing and toss gently to combine.
Serve: Garnish with fresh cilantro if desired, and serve immediately. If saving for later use, separate out ingredients to assemble when ready to eat. Refrain from slicing avocado until ready to eat.

For the herb roasted pork with garlic lentils and spinach mix.

Cook the Lentils: While the pork is roasting, rinse the lentils under cold water. Add them to a pot with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until tender. Drain any excess water.
Sauté Spinach and Garlic: In a large skillet, heat 1 tbsp of olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add the spinach, stirring until wilted (about 2-3 minutes). Combine the spinach with the cooked lentils and season with salt and pepper.
Serve: Slice the pork tenderloin into medallions and serve with the garlic lentil and spinach mixture.

Reheating Instructions

Heat in the microwave on medium power until heated through.

Nutrition