May is here, and what better way to kick off the gateway month to summer than by trying out this delicious pork tenderloin with citrus slaw! This dish is so delectable, you might have a hard time believing that it is nutritious, but it is.
Safflower oil is rich in cardiovascular benefits. It is high in unsaturated fats, vitamin E and Omega-6 fatty acids, all of which support a healthy heart. Using the less-fatty part of pork, the tenderloin, is a healthier choice and allows quicker cooking. Cumin contains the heart-healthy antioxidant curcumin, and cayenne pepper can boost immunity, fight inflammation and prevent stomach ulcers!
Ingredients:
For the slaw:
- 2 large oranges
- 1 grapefruit
- 1-tablespoon safflower or grape seed oil
- ½ tablespoon light agave nectar or honey
- ½ tablespoon apple cider vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the Pork:
- Vegetable oil spray
- 2 teaspoons ground cumin
- 1/8 teaspoons cayenne pepper
- ½ teaspoon kosher salt
- 1 lb pork tenderloin
- 1-tablespoon safflower or grape seed oil
- 5 baked tortilla chips, crushed
Directions:
The Slaw:
- Cut the ends off of the oranges, slice off all of the peel and white pith underneath.
- With a paring knife, hold the oranges in your hand and slice between the membranes releasing the segments.
- Cut each segment into ½ inch pieces and put them into a bowl.
- Squeeze the juice from the membranes and reserve.
- Repeat with the other orange and the grapefruit.
- Next, in a large bowl, whisk together the oil, 1 tablespoon of the reserved citrus juice, the agave, vinegar, horseradish, salt, and pepper.
- Add the citrus segments and cabbage.
- Toss until coated and refrigerate for 30 minutes.
The Pork:
- Position an oven rack in the center of the oven and preheat the oven to 400 degrees F.
- Spray a heavy rimmed baking sheet with vegetable oil cooking spray.
- In a small bowl, mix together the cumin, cayenne pepper and salt.
- Rub the spice mixture all over the pork in a large skillet and heat the oil over medium-high heat.
- Add the pork, brown on all sides (about 8 minutes).
- Transfer the pork to the prepared baking sheet and bake until a meat thermometer inserted into the thickest part of the meat registers 160 degrees F (About 30 minutes).
- Allow the meat to rest for 10 minutes before slicing into ¼ - ½ inch thick slices.
- Divide the slaw among 4 plates.
- Arrange the sliced pork on top and sprinkle with the crushed tortilla chips.
Enjoy!
Source: Giada De Laurentiis “Feel Good Food”
