Best 2 Spicy Pork Tenderloin Salad Recipes

Tantalize your taste buds with a culinary journey into the realm of flavors with our Spicy Pork Tenderloin Salad. This delectable dish, bursting with bold and zesty notes, combines the succulent tenderness of pork tenderloin with a vibrant array of fresh ingredients. Savor the harmony of textures as tender pork pairs with crisp greens, juicy tomatoes, crunchy bell peppers, and the aromatic essence of cilantro. A zesty dressing, crafted with a symphony of spices, citrus, and herbs, elevates this salad to a symphony of flavors that will leave you craving for more. Indulge in the perfect balance of heat, tang, and freshness in every bite. Our recipe collection offers a range of variations, from a classic vinaigrette to a creamy avocado dressing, ensuring that every palate finds its perfect match. Embark on a culinary adventure with our Spicy Pork Tenderloin Salad and experience a flavor explosion that will invigorate your senses.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY THAI PORK TENDERLOIN SALAD

Spicy Thai Pork Tenderloin Salad image

There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd. Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness. A bit of reserved marinade serves as the dressing. The recipe makes a large batch; you can halve it or make the whole thing and enjoy the leftovers.

Provided by Melissa Clark

Categories dinner, lunch, salads and dressings, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

1 1/2 pounds boneless pork tenderloin (usually 2 tenderloins)
2/3 cup thinly sliced shallots (about 4 shallots)
2/3 cup chopped cilantro leaves and tender stems
5 tablespoons light brown sugar
6 garlic cloves, grated
5 tablespoons soy sauce
5 tablespoons peanut or grapeseed oil
Juice and zest of 4 limes
3-inch piece peeled ginger root, grated
2 tablespoons Asian fish sauce
1/2 teaspoon kosher salt, more to taste
1 to 2 Thai bird, serrano or jalapeño chile peppers, seeded and minced
8 cups Napa or regular cabbage, thinly sliced
5 whole scallions, trimmed and thinly sliced
2 small Kirby or Persian cucumbers, thinly sliced
1 red bell pepper, thinly sliced
1 1/2 cups cilantro leaves
1 1/2 cups mint leaves
1 cup basil leaves
1 1/4 cups roasted cashews or peanuts, toasted and chopped
1/4 cup unsweetened coconut chips or large flakes, toasted

Steps:

Pat pork dry with paper towel. In a bowl, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, ginger, fish sauce, salt and chile. Pour a quarter of the mixture into a blender, add remaining sugar and purée until a smooth, loose paste forms. (Save the unblended mixture to use as dressing.)
Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally.
Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn't overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
To serve, slice the pork. Arrange salad on a platter and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 981 milligrams, Sugar 13 grams, TransFat 0 grams

SPICY PORK TENDERLOIN SALAD

Spicy Pork Tenderloin Salad image

A friend served this curry-flavored salad at a luncheon, and I tweaked it to fit our tastes. Since it's a meal in one, it's perfect for weeknights, and the presentation makes it ideal for entertaining. -Pat Sellon of Monticello, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 19

Ingredients

1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 pork tenderloin (1 pound)
2 teaspoons olive oil
1/3 cup packed brown sugar
6 garlic cloves, minced
1-1/2 teaspoons hot pepper sauce
SALAD:
4-1/2 teaspoons lime juice
1-1/2 teaspoons orange juice
1-1/2 teaspoons Dijon mustard
1/2 teaspoon curry powder
1/8 teaspoon pepper
2 tablespoons olive oil
1/4 teaspoon salt
1 package (6 ounces) fresh baby spinach

Steps:

Combine the salt, cumin, cinnamon, chili powder and pepper; rub over pork. In a cast-iron or other ovenproof skillet, brown pork on all sides in oil, about 8 minutes. Combine the brown sugar, garlic and hot pepper sauce; spread over pork., Bake at 350°, until a thermometer inserted in pork reads 145°, 25-35 minutes. Let stand for 5 minutes , before slicing. For vinaigrette, in a large bowl, combine juices, mustard, salt and pepper; gradually whisk in oil. Toss vinaigrette with spinach. Place spinach on serving platter; top with sliced pork. If desired, drizzle with pan juices.

Nutrition Facts : Calories 306 calories, Fat 13g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 594mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

Tips:

Choose the Right Pork Tenderloin: Opt for a tenderloin that is about 1 pound in weight and has a uniform thickness. This will ensure even cooking.
Marinate the Pork: Marinating the pork tenderloin in a flavorful mixture of spices and herbs not only adds flavor but also helps tenderize the meat.
Cook the Pork Tenderloin Properly: To achieve perfectly cooked pork tenderloin, sear it over high heat to create a flavorful crust, then reduce the heat and continue cooking until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
Use Fresh, High-Quality Ingredients: Fresh vegetables, herbs, and spices will elevate the flavor of your salad.
Make Your Own Dressing: A homemade dressing using fresh ingredients will add a personal touch and enhance the overall taste of the salad.
Assemble the Salad Just Before Serving: This prevents the greens from wilting and ensures the salad stays crisp and fresh.

Conclusion:

This spicy pork tenderloin salad is a delightful combination of flavors and textures. The tender, juicy pork tenderloin pairs perfectly with the crisp greens, crunchy vegetables, and tangy dressing. It's a healthy and satisfying meal that's perfect for lunch, dinner, or even a light summer supper. With its bold flavors and ease of preparation, this salad is sure to become a favorite in your kitchen.