Island pork tenderloin salad from The Best of Gourmet 2004: Featuring the Flavors of Rome by Gourmet Magazine Editors

  • avocados
  • red peppers
  • chile powder
  • ground cinnamon
  • ground cumin
  • curry powder
  • limes
  • oranges
  • dark brown sugar
  • Tabasco sauce
  • pork tenderloin
  • baby spinach
  • napa cabbage
  • golden raisins

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • manond on December 05, 2018

    This dish has 694 glowing reviews on the Epicurious website. It is fancy enough for company without being a ton of work. Try this!

  • hma2000 on March 12, 2017

    This salad is delicious and presents beautifully. Great for summer gatherings.

  • chawkins on July 23, 2015

    We liked this a lot, my husband cooked the tenderloins in the bubba keg grill and it was tender and moist. I forgot to make the glaze, but it was still delicious, besides, with the raisins and the oranges in the salad, there was plenty of sweetness. The glaze was just brown sugar, garlic and tabasco, the garlic flavor would have been nice though. I also skipped the red pepper in the salad because I did not have any.

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