It seems everyday we learn that one of our good friends loves to cook and does it often. And not frozen dinner, food-out-a-box-heat-it-in-the-microwave type of cooking. They’re actually doing it up in the kitchen–fancy dishes from scratch, using fresh ingredients, and plating the food in ornate styles with decorative garnishes. Maybe we’re just getting older, but it’s clear that times have changed since beans and weenies, ramen and instant macaroni and cheese out of that blue and yellow box dominated dorm room food. Has it been that long since graduation? Yikes!
When we found out an old college friend of ours, Billy, is now a passionate cook and throws down in the kitchen, we were floored! We should aware of such things, being the avid cooks that we are. Sadly, though, this is not always the case, especially when separated by all of those states between California and the East coast. Billy was excited to share his favorite, all-time greatest, best ever dish in life, which happened to be a healthy salad. It’s exciting for us because we felt his enthusiasm for this dish. So much so, we will be making it for ourselves stat! In the meantime, check out what Billy had to say.
“With the P90X phenomenon taking over the country, the workout often gets most of the glory for its intense nature. The nutrition plan, however, is equally as intense. This salad is one of the best recipes that I have tried from this program, and it does not disappoint! The combination of bold spices and citrus flavors provides an explosive-tasting dish, making this the best salad you will EVER have!
When making this dish, I like to make sure that each salad is identical. I make both salads independent of one another, using half of the above listed ingredients for each. This ensures that the proper amount of pork tenderloin, vegetables and fruits are given with each salad respectively and adds to it’s delightful asthetic.”
Island Pork Tenderloin Salad – Serves 2 (from the P90X Nutrition Plan)
16 ounces lean pork tenderloin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon chile powder
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
2 teaspoons olive oil
1/4 cup brown sugar, packed
1/2 tablespoon finely chopped garlic
1/2 tablespoon Tabasco hot sauce
1 1/2 oranges, peeled and cut into 1/4″ slices
3 cups fresh spinach
1 1/2 red bell peppers, cut lengthwise into thin strips
4 tablespoons golden raisins
3 cups Napa cabbage, shredded
6 tablespoons Cumin Vinaigrette (recipe below)
1. Preheat oven to 350 degrees.
2. Stir the salt, pepper, cumin, chile powder, and cinnamon together and rub all over the pork loin.
3. Heat 1 tablespoon of the oil in a 12-inch skillet and brown the meat on all sides.
4. Mix the brown sugar, garlic, and Tabasco and cover the meat. Put the pork in a roasting pan and cook for 20 minutes. (Here, I usually take the tenderloin out and cut it into 1/2″ slices so that it can cook through faster.)
5. Mix the spinach, cabbage, bell pepper slices, and raisins in a bowl, then spread over a large plate. Place the pork and orange slices over the greens and drizzle the dressing on top.
2 tablespoons fresh lime juice
1/2 tablespoon orange juice
1/2 tablespoon Dijon mustard
1/2 teaspoon cumin powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon olive oil
Whisk all the ingredients together until blended.
Click HERE for the printable recipe.
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