Pork Tenderloin Salad Cubano

This Cuban inspired salad is layered with papaya, black beans, red onion and perfectly seasoned pork. The salad is topped with a ginger, pepper jelly and lime infused sauce.

Ingredients:

• 1 pound pork tenderloin
• 1 tbsp olive oil
• 1/2 tsp ground allspice
• 1/2 tsp dried thyme
• 1/2 tsp garlic salt
• 1/2 cup papaya nectar
• 1/4 cup rum or water
• 1/3 cup red pepper jelly
• 1 tsp minced ginger root
• 1 tbsp lime juice
• 2 tbsp crystallized ginger bits
• 1/2 tsp lime zest
• 6 ounces baby greens
• 1 small ripe papaya; peeled, seeded and sliced
• 1 cup canned black beans, rinsed and drained
• 1 small red onion, cut into rings
• 1/4 cup snipped mint
• Garnish: chopped roasted salted cashew nuts

Directions:

Cut tenderloin lengthwise down center almost, but not quite, through bottom. Open tenderloin, lay flat, and brush with oil. Combine spices and pat onto tenderloin to adhere. Grill 5 inches from heat source for 5 minutes. Turn and grill 6-7 minutes, or until tenderloin tests done. Remove to a plate and keep warm. In a small saucepan, place nectar, rum, jelly and ginger root. Simmer 5-10 minutes to thicken slightly, stirring occasionally. Stir in juice, ginger bits and zest. Divide greens, papaya, beans, onion and mint among 4 plates. Slice tenderloin into 1/2 inch thick slices and arrange on top. Drizzle salad with sauce then garnish with nuts.

Number of Servings: 4

Notes from the Cook: Tenderloin may be broiled rather than grilled.