Name: Spice Crusted Pork Tenderloin with Spaghetti Squash, Raisins & Pine Nuts
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Ingredients: 2 Smithfield® Prime Pork Tenderloins; 2 spaghetti squash, cut in half lengthwise and seeds removed; Kosher or sea salt; Freshly ground black pepper; 1/4 cup unsalted butter; 1 cup raisins; 1/2 cup pine nuts; 1/4 cup minced sage leaves; 1/4 cup honey; 2 tablespoons ground coriander; 1 tablespoon ground cinnamon; 1 tablespoon ground ginger; 1 tablespoon ground cardamom (optional); 2 tablespoons coconut oil

Ingredients

Units Scale

Pork Steaks:

1 Smithfield® Prime Boneless Pork Sirloin Roast, cut into 4 steaks
Zest of 1 lemon
Kosher or sea salt
Freshly ground black pepper
1/4 cup olive oil
1 small bunch fresh thyme, chopped

Tomato & Olive Relish:

2 cups cherry tomatoes, cut in half
1 cup pitted Kalamata olives, roughly chopped
1 shallot, thinly sliced
1 clove garlic, minced
1/2 cup chopped fresh basil
1/2 cup olive oil
1/4 cup balsamic vinegar

Summer Greens:

8 cups mixed summer greens (such as kale, Swiss chard, radicchio or Romaine)
1/4 cup olive oil
1 tablespoon balsamic vinegar

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Instructions

Season pork steaks with lemon zest, salt and pepper. Drizzle with olive oil and sprinkle with thyme; marinate in refrigerator for 1 hour.
For Tomato & Olive Relish, combine all ingredients in bowl; toss to coat.Set aside.
For Summer Greens, toss all ingredients together in large bowl; season with salt and pepper to taste.
Heat charcoal or gas grill to high.Grill pork sirloin steaks for 6 to 8 minutes per side until internal temperature reaches 145 degrees F. to 160 degrees F. Let stand 3 minutes before serving.
Place greens directly on grill. Turn quickly and constantly with grill tongs until greens are slightly wilted and charred, about 3 minutes.
Serve sirloin steak with grilled greens and a spoonful of tomato relish.

Notes

*Prep Time does not include Inactive Prep Time

Prep Time: 20 mins
Cook Time: 18 mins