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Spiced Pork Tenderloin with Spinach & Macadamia Nut Salad
“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.”
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
1Preheat oven to 450°F. Line a large rimmed baking sheet with foil.
2Combine chili powder, smoked paprika, sweet paprika, garlic powder, onion powder, salt, and ground pepper in a small bowl. Coat pork with the spice mixture.
3Heat 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.
4Roast 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.
5Meanwhile, 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.
6Cut 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.