Recipe: Mango Beef Tenderloin Salad

Passion for Pork
Sharman – Thursday, August 27, 2020

This week my buddy Jessica handled me to a summer season red meat tenderloin recipe that hit the entire candy and savoury excessive notes I like in a hearty salad. Impressed through a Easiest of Bridge Island Beef Tenderloin Recipe that her mother made for her previous in the summertime, Jessica tailored the Easiest of Bridge recipe to personalize the dish to her liking with elements like mangos and calorie-free sweetener. I advised her the mix of sweet-glazed red meat, creamy avocados, and crisp spinach and cabbage vegetables is a dish I might fortuitously consume as soon as per week. This dish has the texture of the easiest summer season salad, however for the reason that red meat is cooked within the oven and you’ll be able to use frozen mango – this is a dish that may be loved throughout the year.

What you’ll want…

For the Beef

2 tsp. salt
1/2 tsp. black pepper
1 tsp. flooring cumin
1 tsp. chili powder
1 tsp. cinnamon
2 – 3 red meat tenderloins (21/2-3lb. general)
2 tbsp canola oil (separated)
1 cup packed darkish brown sugar or brown Swerve Sweetener
2 Tbsp minced garlic
1 Tbsp sizzling sauce (comparable to Franks)

For the Salad

3 Tbsp. contemporary lime juice
1 Tbsp. contemporary orange juice
1 Tbsp. Dijon mustard
1 tsp. curry powder
1/4 tsp. black pepper
1/2 cup canola oil
1 cup mango, cubed (contemporary or frozen – thawed)
6 cups child spinach
4 cups savoy or pink cabbage, thinly sliced
1 purple pepper, sliced
1/2 cup golden raisins
2 ripe avocados, peeled and reduce into slices or cubes

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  1. Preheat oven to 350 F. Combine salt, pepper, cumin, chili powder and cinnamon. Coat red meat with ½ tbsp. of oil and canopy with spice combine and make allowance to marinate.
  2. In the meantime, mix sugar or sweetener, garlic and sizzling sauce to create the glaze. Put aside.
  3. Warmth ultimate oil in ovenproof frying pan over medium-high warmth. Pan sear the red meat till browned on both sides. Take away pan from warmth.
  4. Most sensible the red meat with glaze, and switch to the preheated over to cook dinner for about 20 mins or till inner temperature reaches 155F (68C).
  5. Take away red meat from the oven and make allowance to relaxation at room temperature for 10 mins, booking pan juices. Minimize tenderloin into 1 cm slices.
  6. To make the French dressing, whisk lime and orange juices, mustard, curry powder, pepper and oil in combination. Combine in any ultimate juices/glaze from the red meat pan.
  7. Position spinach, cabbage and peppers in combination on a serving plate or in a big salad bowl. Upload raisins, avocado slices and mango. Drizzle the French dressing over the salad, after which most sensible with red meat slices. Experience.

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