Oh my goodness. This was such a delicious meal. Honestly. It melted in my mouth and it was sooo easy. That’s what I love. I found this from a fabulous food blog Picky Palate ( which has so many more scrumptious meals. Highly recommend her).
I tweaked a few things but I’ll obviously have her recipe down. It’s fantastic.
Pear Spinach Salad
1 pear cut into match sized pieces ( recipe asked for apple).
One small bag of spinach salad ( recipe asked for Arugula)
For the vinaigrette:
2 T white wine vinegar
1 T apple cider vinegar
1 T apple juice
3/4 t. minced shallot or onion
1/2 c. olive oil
Salt & pepper to taste
– Using an immersion blender, blend the ingredients for the vinaigrette until smooth. Toss with salad and pear pieces. Serve immediately.
2 t. salt
1/2 t. black pepper
1 t. ground cumin
1 t. chili powder
1 t. cinnamon
2 pork tenderloins ( 2 1/4- 2 1/2 pound total)
2 T. olive oil
1 c. packed brown sugar
2 T. finely chopped garlic
1 T. Tabasco
Preheat oven to 350°. Stir together salt, pepper, cumin, chili powder, and cinnamon. Then coat pork with spice rub. Heat oil in a 12″ iron skillet over moderately high heat until just beginning to smoke, then sear pork on all sides, about 4 minutes total. Leave pork in skillet.
Make glaze and roast pork:
Stir together brown sugar, garlic, and Tabasco and pat on top of each tenderloin. Roast in middle of oven until the thermometer inserted diagonally in center of each tenderloin registers 140° ( it took me about 20 minutes). Let pork stand in skillet at room temperature for 10 minutes. Temperature will rise about 10 more degrees while standing.
To make sauce, after the tenderloins have rested for ten minutes in the skillet, remove them to a warmed dish. To pan drippings, stir in 1 1/2 cups of chicken broth, heat in medium-high, stirring constantly until bubbly. Mix 1 tablespoon flour ( others use cornstarch) with 2 tablespoons of water or cold chicken broth. While stirring the sauce, slowly add the cornstarch mixture. Heat until sauce is thickened and smooth, about 3-5 minutes. Slice pork and place on bed of rice ( I used Jasmine and it tasted delicious). Top with sauce and serve. Serves 6-8.