Pork Tenderloin Salad for P90x Phase I
- Carbohydrate 38.0800247989595 g
- Cholesterol 147.42 mg
- Fat 23.830180598378 g
- Fiber 9.10366684724252 g
- Protein 52.8784544878302 g
- Saturated Fat 3.1753657218128 g
- Serving Size 1 1 Serving (641g)
- Sodium 615.819683976066 mg
- Sugar 28.976357951717 g
- Trans Fat 17.8148505491832 g
- Calories 575 calories
Step-by-step
- Peel and cut oranges crosswise into 1/4 inch thick slices and set aside.
- Toss spinach, cabbage, bell pepper and raisins in a large bowl.
- Prepare the dressing.
- Mound salad mixture on a large plate. Arrange pork and orange slices on top and drizzle with dressing.
Most cooks fail to dry the pork completely before searing, which prevents a proper crust from forming on the meat. Excess surface moisture causes steaming rather than browning. Pat the tenderloin thoroughly with paper towels before applying heat. Cook the pork to an internal temperature of 145 degrees Fahrenheit using an instant-read thermometer inserted into the thickest part. Remove the meat from the heat source immediately and let it rest for 10 minutes on a cutting board. Resting allows the muscle fibers to relax and reabsorb the juices rather than pooling on the plate.
Pairing this protein-forward dish requires balancing the natural sweetness of the oranges and golden raisins against the earthy spice of the cumin vinaigrette. Serve the composed bowl alongside a light, unsweetened sparkling water infused with lime or a plain cup of hot green tea. These beverages cleanse the palate between bites of the rich, spiced pork without adding competing sugars. A small side of steamed edamame tossed in coarse sea salt also works well if extra volume is needed on the table.
Prep the raw vegetables up to 24 hours in advance and store them in an airtight container lined with a dry paper towel to absorb excess condensation. Keep the dressing separate until the final moment of service to prevent the shredded napa cabbage and spinach from wilting prematurely. Cooked pork tenderloin can be refrigerated for up to three days, but freezing is discouraged because thawed leafy greens lose their structural integrity and turn mushy.
