So I was juicing today, and I got an idea to juice some cantaloupe and mango... then I thought up a vinaigrette. Then it morphed into a pairing with goat cheese, which was good, but I felt something was missing. So I added spinach. Lovely! But for an added crunch, chopped almonds made it PERFECT!
Light, summery, and altogether delicious! PLEASE make this guys! Diet-friendly, to be sure!Seasoned Pork Loin and Spinach Salad with Creamy Cantaloupe & Mango Vinaigrette
1 12-ounce pork loin
1 tbsp ground coriander seed
1 tbsp chili powder
whole almonds, chopped
1/4 large cantaloupe, seeded
1 small mango, sliced and seeded
1/2 cup plain yogurt
1/4 cup white wine vinegar
Preheat oven to 350 degrees. Set pork loin in baking dish and drizzle with olive oil. Cover with foil and bake 40-60 minutes, until center is no longer pink.
Run cantaloupe and mango through juicer. (If you don't have a juicer, you can put the ingredients in a food processor or blender and add the yogurt and vinegar to taste.)
Whisk fruit juices, yogurt and vinegar in a bowl. Refrigerate until serving.
Serve slices of tenderloin over fresh spinach with goat cheese crumbles and chopped almonds. Spoon dressing over the top.