This recipe is featured in our July 2019 Food +Entertaining Article, A Modern Fête.
Cucumber-Cantaloupe SaladCourse: Salads
6-8servings as a main course
- For the pork:
2 teaspoons salt
½ teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 ¼ to 2 ½ pounds)
2 tablespoons olive oil
Special equipment: an instant-read thermometer
- For the glaze:
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco
- For the vinaigrette:
3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon Dijon mustard
1 teaspoon curry powder, toasted
½ teaspoon salt
¼ teaspoon black pepper
½ cup olive oil
- For salad:
5 ounces mixed greens (about 6 cups)
4 cups thinly sliced Napa cabbage (from 1 medium head)
1 red bell pepper, cut lengthwise into thin strips
2 firm-ripe California avocados
- Prepare the pork:
- Preheat oven to 350°. Stir together salt, pepper, cumin, chili powder and cinnamon, then coat pork with spice rub. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.
- Stir together brown sugar, garlic and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140° (about 20 minutes). Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)
- Prepare the vinaigrette:
- While the pork roasts, whisk together juices, mustard, curry powder, salt and pepper. Add oil in a stream, whisking until emulsified.
- Prepare the salad:
- While the pork stands, peel and cut mangoes into ¼-inch-thick slices. Toss mixed greens, cabbage and bell pepper in a large bowl with about ¼ cup vinaigrette. Halve, pit and peel avocados, then cut diagonally into ¼-inch-thick slices.
- Assemble the salad:
- Cut pork at a 45-degree angle into ½-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, mangoes and avocados in rows on top. Drizzle some vinaigrette over avocados and mangoes. Pour any juices from skillet over pork.
- You can substitute chicken for the pork in this recipe.
- Recipe adapted from Epicurious, May 2003