Island Pork Tenderloin Salad with Coconut Bread
Flavors of the Sun
Flavors of the Sun
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Ingredients

  • instead of
  • 140 degrees
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon chile powder
  • 1 teaspoon cinnamon
  • 2 pork tenderloins
  • 1 1/12 pounds total
  • 2 tablespoons olive oil
  • 1 cup dark brown sugar
  • 2 tablespoons finely chopped garlic
  • 3 tablespoons fresh lime juice
  • 1 tablespoon fresh orange juice
  • 1 tablespoon
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup olive oil
  • 3 navel oranges
  • 6 oz baby spinach
  • 6 cups leaves
  • 4 cups thinly sliced
  • 1 medium head
  • 1 red bell pepper
  • 1/2 cup golden raisins
  • 20 minutes
  • 10 minutes
  • 1 loaf
  • 8 servings
  • 4 cups sweetened flaked coconut
  • 10 oz
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter
  • 3 large eggs
  • 350 degrees F. Butter and flour a 9- x 5- x 3-inch loaf pan, knocking out excess flour.Toast and grind coconut: Spread 3 cups coconut in a large shallow baking pan (1 inch deep) and toast in middle of oven, stirring occasionally, until evenly golden brown, 20 to 25 minutes (Watch flakes carefully; edges burn quickly). Cool completely in pan on a rack, about 15 minutes, then grind in a food processor to a coarse meal, about 40 seconds (you will have about 1 1/4 cups). Leave oven on.Make batter: Stir together flour, baking powder, salt, ground coconut, and remaining cup (untoasted) coconut in a large bowl. Beat together butter and sugar in another bowl with an electric mixer at medium speed until pale and creamy, 1 to 2 minutes Add eggs 1 at a time, beating well after each addition. Whisk 1 cup water into flour mixture, then add egg mixture, whisking just until well blended.Bake bread: Pour batter into loaf pan, smoothing top with a spatula, and bake in middle of oven until a wooden skewer inserted in center comes out clean and top is evenly brown, 1 hour to 1 hour and 10 minutes Cool bread to warm in pan on a rack, 10 to 15 minutes, then turn out of pan and set right side up on a rack to cool completely, about 2 hours more. Cut into 1-inch-thick slices.Cook's Note from epicurious.com: Bread can be served the day it is made, but it slices more easily if kept, wrapped in plastic wrap, at room temperature 1 day.Parting Shot: Happy Easter!Not Easter eggs per se, but organic farm eggs brought by a dear friend©Victoria Challancin. All Rights Reserved.Like life and love, recipes are meant to be shared, but please ask permission before using text or photos. Thanks!Victoria Challancin

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