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Spiced Pork Tenderloin with Spinach & Macadamia Nut Salad

  • 35 m
  • 55 m
Lauren Grant
“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

    • 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

Directions

  • 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.
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