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When your husband says the following day "Wow, that was a great salad" you know you've found a great recipe. I halved the ingredients and it made more than enough for the two of us. I searched for a recipe where I could use an extra already-grilled pork tenderloin that I had thrown in the freezer. I thawed it and used the spice rub and glaze as stated in the recipe, but baked it uncovered just until the glaze "did its thing" and the pork was heated through.

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Z-chef November 12, 2005

I made this for a party--omitting the peppers and avocados for simplicity of last minute assembly--and it went over very well. However, the meat (small diameter tenderloins) was still leaking red juice when I took it out at the recommended 140 degrees F internal temperature, and my thermometer indicated no significant rise so I put it back for about 10 minutes. That raised the internal temperature to about 150 degrees, and the meat was barely done and still very tender and moist. My initial trial of the vinaigrette was too harsh for my taste, so I came up with the following modified version: 1 teaspoon grated orange rind; 1/4 teaspoon grated lime rind; 2/3 cup orange juice (mostly fresh-- ~2 to 3 medium juice oranges--add frozen or refrigerated juice if needed to make up the difference); 4 tablespoons lime juice (preferably fresh--~1 to 2 limes); 1 1/2 teaspoons Dijon mustard; 1 teaspoon sugar; 1/2 teaspoon curry powder; 1/4 teaspoon black pepper; 1 tablespoon olive oil. I also added about 3/8 teaspoon guar gum powder (a natural thickening agent available in many health food stores) to thicken the dressing somewhat so it doesn't run right off.

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Meg1943 June 29, 2005
Pork Tenderloin Spinach Salad