Pork Tenderloin Salad
- Carbohydrate 22.9845165316095 g
- Cholesterol 0 mg
- Fat 0.59185123224603 g
- Fiber 5.94827789810986 g
- Protein 3.47349674184289 g
- Saturated Fat 0.0569730228732468 g
- Serving Size 1 1 Serving (244g)
- Sodium 40.1979559838886 mg
- Sugar 17.0362386334997 g
- Trans Fat 0.3986287411201 g
- Calories 99 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.
Fresh spinach wilts quickly under acidic dressings and heat, meaning proper staging dictates the success of this dish. Tender greens collapse within twenty minutes of contact with moisture, turning dense and waterlogged rather than crisp. Raw napa cabbage and red bell pepper strips behave differently, maintaining structural rigidity for up to twenty-four hours when stored dry in airtight containers. Meal prep requires separating the greens from the moist elements entirely. Cooked pork tenderloin holds safely in refrigeration for three to four days at 40 degrees Fahrenheit or below, but slicing meat ahead of time accelerates moisture loss. Retain the whole cooked roast in a sealed glass container until assembly to preserve internal juiciness. When slicing oranges, cut crosswise into quarter-inch disks and store them separately so their juices do not bleed into the cabbage mixture prematurely.
Standard kitchen knives struggle with fibrous cabbage cores and thin bell pepper strips simultaneously. A sharp chef knife with an eight-inch blade handles the shredding process efficiently, though a mandoline offers uniform julienne cuts if adjusted to a 3-millimeter setting. Golden raisins absorb surface liquids during storage, plumping up pleasantly over a twelve-hour refrigerator rest. If cumin vinaigrette is unavailable, whisk neutral oil with ground cumin at a three-to-one ratio alongside a splash of citrus juice to mimic the flavor profile. Reheating the pork ruins the salad balance, so serve the meat chilled or at ambient room temperature rather than warm.
