Pork Salad

• Marinade for Pork
• 2-3 Pork Tenderloins
• 2tsp. Salt
• 1/2 tsp. Black Pepper
• 1tsp Chilli powder
• 2 tbsp olive oil
• Vinaigarette
• 3tbsp lime juice
• 1tbsp orange juice
• 1tbsp dijon mustard
• 1/4 tsp pepper
• 1/2 cup olive oil
• Salad
• 3 organges peeled
• 6 cups of spinach
• 4 cups thinly sliced napa cabbage
• 1 red pepper in thin strips
• 2 avocados, peeled & cut into thin slices

1. Heat oil in frying pan, over moderately high heat, brown pork, turning often. Leave in pan.
2. To make vinaigrette, whisk together juices mustard, and pepper add oil whisking throughly.
3. For Salad, cut oranges crosswise into thin slices. Toss spinach, cabbage, peppers in large bowl with 1/2 vinaigrette.
4. Cut port into thin slices. Add pork into salad and rest of dressing. Pour juices from frying pan over port. Garnish with avocados and organges.

marinade, tenderloins, salt, black pepper, chilli powder, olive oil, vinaigarette, lime juice, orange juice, mustard, pepper, olive oil, salad, organges, of spinach, cabbage, red pepper, avocados

Taken from www.epicurious.com/recipes/member/views/pork-salad-1206809 (may not work)