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.

Source: Diabetic Living Magazine, Spring 2019




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil.

  • 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.

  • 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.

  • Roast the pork until an instant-read thermometer inserted in the thickest part registers 145 degrees F, 14 to 18 minutes. Transfer the pork to a clean cutting board. Tent with foil and let rest for 10 minutes.

  • 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.

  • 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 degrees 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 Facts

2 1/4 cups salad and 3 slices pork tenderloin
493 calories; protein 34.1g; carbohydrates 19.3g; dietary fiber 5.7g; sugars 8.9g; fat 32.6g; saturated fat 5.4g; cholesterol 92.1mg; vitamin a iu 5274.1IU; vitamin c 87.8mg; folate 37.3mcg; calcium 95.7mg; iron 4.6mg; magnesium 117.3mg; potassium 897.6mg; sodium 298.1mg.