Ingredients
Pork Loin-1-1 1/2 #
Spice Rub: [1/4 tsp. cayenne, 1 tsp. cumin, 1 tsp. corriander, 1/8 tsp ground cloves]
1/2 c. brown sugar
1 large head buttercrunch lettuce or desired mixed greens
2 granny smith apples
2 peaches or nectarines
1/4 c. huckleberries
1/2 c. apple cider vinegar
1 Tbsp. Dijon mustard
1 1/2 tsp. chipotle chili powder
2 tsp. soy sauce
1/3 c. good olive oil
dash of worchestershire
salt & pepper to taste
Preparation
Preheat oven to 350 degrees.
Combine the spice ingredients and rub over pork loin. Seer loin in a hot oven-proof skillet on all sides, then transfer to the oven. Bake until desired temperature (about 10-15 min. for medium) Remove loin from oven and hold until salad is prepared. Whisk the vingar, mustard and chipotle chili powder together. Drizzle the olive oil into the vinegar mixture, whisking the entire time Whisk in the soy, worchestershire, salt & pepper, adjusting for flavor Tear, wash and dry the salad greens. Peel the apples and remove the core. Slice. Slice the peaches/nectarines Arrange greens on 4 plates. Place the sliced fruit decoratively on the greens. Sprinke the huckleberries evenly over the four salads. Thinnly slice the pork loin and lay on top of salads. Drizzle with the dressing and pass extra dressing at the table.
