Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pork Tenderloin with Orange Salad
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- Level: Easy
- Total: 33 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 18 min
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 237 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 74 milligrams
- Sodium
- 928 milligrams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 2 grams
- Protein
- 24 grams
- Sugar
- 7 grams
Directions
- Preheat a grill to medium-high on one side and lightly oil the grate. Combine 1 teaspoon smoked paprika, 2 teaspoons kosher salt, 1/2 teaspoon ground cumin, and pepper to taste; rub all over two 1-pound pork tenderloins (silver skin trimmed). Grill over direct heat until golden brown, 5 minutes per side, then move to the cooler part of the grill; cover and cook 8 more minutes, or until the meat reaches 145 for medium doneness. Let rest 5 minutes. To make the salad, toss 2 segmented oranges, 1/2 thinly sliced red onion, 1/4 cup parsley, 2 tablespoons each olive oil and sherry vinegar, and salt and pepper to taste. Slice the pork into thin medallions and top with the orange salad.
