Spiced Pork Tenderloin with Spinach & Macadamia Nut Salad

Spiced Pork Tenderloin with Spinach & Macadamia Nut Salad

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From: Diabetic Living Magazine, Spring 2019

This hearty spinach salad makes the most of your spice cabinet, with chili-paprika rubbed pork and a quick coriander-lime dressing. Creamy and decadent macadamia nuts are a great source of heart-healthy monounsaturated fats.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ teaspoons chili powder
  • 1½ teaspoons smoked paprika
  • 1½ teaspoons sweet paprika
  • 1½ teaspoons garlic powder
  • 1½ teaspoons onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1¼ pounds pork tenderloin, trimmed
  • 3 tablespoons olive oil, divided
  • 8 cups packed baby spinach (6 oz.)
  • 1½ cups diced fresh pineapple
  • 1 red bell pepper, diced
  • ¾ cup chopped unsalted macadamia nuts, toasted
  • ¼ cup chopped fresh parsley
  • 2 tablespoons fresh lime juice
  • 2 tablespoons minced shallot
  • ¾ teaspoon ground coriander
  • ½ teaspoon minced fresh garlic
  • ½ teaspoon Dijon mustard


  • Prep

  • Ready In

  1. Preheat oven to 450°F. Line a large rimmed baking sheet with foil.
  2. Combine chili powder, smoked paprika, sweet paprika, garlic powder, onion powder, salt, and ground pepper in a small bowl. Coat pork with the spice mixture.
  3. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add the pork and cook until browned on all sides, 4 to 6 minutes; transfer to the prepared baking sheet.
  4. Roast the pork until an instant-read thermometer inserted in the thickest part registers 145°F, 14 to 18 minutes. Transfer the pork to a clean cutting board. Tent with foil and let rest for 10 minutes.
  5. Meanwhile, combine spinach, pineapple, bell pepper, macadamia nuts, and parsley in a large bowl. Whisk together the remaining 2 Tbsp. oil, lime juice, shallot, coriander, garlic, and mustard in a small bowl.
  6. Cut the pork into 12 slices. Toss the spinach mixture with the lime dressing and divide among 4 plates. Top each serving with 3 slices of the pork.
  • Tip: To toast nuts, preheat oven to 350°F. Spread nuts in a shallow baking pan lined with parchment paper. Bake, uncovered, for 5 to 10 minutes or until toasted, stirring once or twice. Let cool.

Nutrition information

  • Serving size: 2¼ cups salad and 3 slices pork tenderloin
  • Per serving: 493 calories; 33 g fat(5 g sat); 6 g fiber; 19 g carbohydrates; 34 g protein; 37 mcg folate; 92 mg cholesterol; 9 g sugars; 0 g added sugars; 5,274 IU vitamin A; 88 mg vitamin C; 96 mg calcium; 5 mg iron; 298 mg sodium; 898 mg potassium
  • Nutrition Bonus: Vitamin C (147% daily value), Vitamin A (105% dv), Iron (28% dv)
  • Carbohydrate Servings:

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