PORK TENDERLOIN SALAD

This recipe is a combo of an epicurious tenderloin recipe that I punched up and byerlys curry lunch salad.

Pork:
2 pork tenderloins (2 1/4 to 2 1/2 lb total)

Rub:
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 tablespoons olive oil

1. Stir together salt, pepper, cumin, chili powder, and cinnamon
2. Coat pork with spice rub using hands - rub in and use all.
3. Heat oil in skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet if oven-proof or move to oven proof pan

For Glaze:
1 cup packed dark brown sugar
2 tablespoons extra fine chopped garlic
4-5 tablespoon Sriracha Hot Sauce*
* (gives it a better color than tabasco- can be found at Cub, Byerlys)

1. Stir together brown sugar, garlic, and Hot Sauce
2. Pat onto top of each tenderloin (use all).
3. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes.
Let pork stand in skillet at room temperature 10 minutes.
(Temperature will rise to about 155°F while standing.)

Salad:
- Curried Ranch Dressing (jarred from Byerlys or recipe bellow)
16 ounces romaine lettuce leaves, (6 cups) chopped cigar style*
1/2 cup mint leaves, stems removed chopped
1/2 cup chives
2 mangos, peeled, cubed
1 large container of strawberries sliced
2-3 red peppers sliced
daikon radish sprouts
1/4 cup slivered almonds
* roll all leaves like a cigar and then slice at angle

1. Mix romaine, mint, chives - toss with dressing
2. Sprinkle plates with paprika for color
3. Put 1 cup of salad mix on plate to one side
4. Slice two 1/2 inch medallions of tenderloin and place on salad
5. Arrange mangos, berries, peppers and sprouts in an array on the rest of the plates in little clumps
6. Sprinkle almonds over whole plate
7. Spoon any sauce on the bottom of pan and drizzle over meat

Serve

Curried Ranch Dressing:
Combine 2 tablespoons Ranch Dressing,
1/2 teaspoon Green Curry Paste,
1/2 teaspoon Curry Powder and
1/4 teaspoon Thai Red Curry Paste until smooth.
Stir in 7/8 cup Ranch Dressing. Refrigerate, covered.
Amount: 1 cup