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Iron Skillet Smoked Pork Tenderloin & Spinach Salad with Balsamic Vinaigrette
PORK FOODSERVICE26Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. brown sugar (dark)
- 2 tsp. salt
- 1 1/2 tsp. paprika
- 1/4 tsp. cumin
- 1/4 tsp. black pepper (ground)
- 1/4 tsp. garlic powder
- 1/16 tsp. cinnamon
- 1/16 tsp. ginger powder
- 1 1/2 cups red onion (1/2-inch julienne)
- 2 oranges peel (each clementine, segmented, substitute mandarin oranges if not in season)
- 2 floz vegetable oil
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. white vinegar
- 4 tsp. sugar (granulated)
- 1/4 tsp. salt
- 1/4 tsp. hot pepper sauce
- 1/8 tsp. black pepper (ground)
- 3 Tbsp. soy sauce
- 2 Tbsp. olive oil
- 2 Tbsp. water
- 1 Tbsp. lemon juice
- 4 tsp. brown sugar (dark)
- 4 tsp. garlic powder
- 1/4 tsp. black pepper (ground)
- 5 strips bacon
- 1 lb. pork tenderloin
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Directions
- In small bowl, combine the dry rub ingredients, mix well
- In a separate bowl, combine liquid seasoning ingredient, mix well
- Coat the pork tenderloin liberally with at least 1 tablespoon of the dry rub
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