Spring is springing here in Gainesville, with mild, sunny days and chilly nights, flowers and trees blooming, and more and more sundresses being pulled out of the closet.
When spring hits, my tastes change. I crave heavy meat and potato meals less and light, refreshing meals more. I also feel the need to slim down before summer hits and the Florida heat renders all but the shortest, airiest garments useless.
So the other night I put together a meal that was both filling and refreshing, and because I had made the tenderloin the day before, took mere minutes.
What you’ll need:
-1 pork tenderloin
-1 tbsp. cumin
-1 tbsp. paprika
-1 tbsp. chili powder
-1 bag of store bought salad mix or fresh greens, whatever you prefer
-Your salad dressing of choice
What you’ll do:
-Ahead of time, rub the pork tenderloin with cumin, paprika and chili powder and sear on the stove for 2 minutes on each side, then roast in the oven for about 20-25 minutes at 350 degrees
Note: I used the oven because I don’t have a grill. Grilling the tenderloin would be a great way to cook the pork without heating up your kitchen – and you can do this the same day that you plan to eat the salad. Plus it adds an extra layer of flavor.
– Let the pork rest for 5-10 minutes before slicing into medallions.
-In the meantime, slice the avocado long ways and mix it with the salad greens.
-Place the pork medallions on top of the salad – if serving individually, I would go with 3-4 medallions per person.
-Top with your favorite salad dressing. I used Italian dressing, which added a tangyness that went well with the smoky spices.
Bon appetit, and enjoy the beautiful weather!