Spice rubbed pork tenderloin and spinach salad with summer fruit and curry vinaigrette

This spice mix is a blend of sweet and heat. A bright, vibrant rose with touch of sweet fruit freshness would be a terrific match for this main course salad. A delicious choice would be Southbrook Triomphe Cabernet Franc Rose 2011, an organic wine from the Niagara Peninsula.

Serves 4

Ingredients for the pork

one 2¼  to 2½ lb pork tenderloin, trimmed
½ tsp cinnamon
½ tsp garlic powder
½ tsp cumin seed
½ tsp fennel seed
½ tsp chili powder
¼ tsp black pepper
1 tsp brown sugar
1 tsp salt

Ingredients for the dressing

1½  tsp grainy Dijon mustard
½ tsp curry (toasted in a dry skillet 30 seconds until fragrant)
1½ tbsp fresh lime juice
1 tbsp fresh orange juice
1 tsp honey
¼ tsp salt
fresh ground pepper
¼ cup olive oil

Ingredients for the salad

5 cups spinach
1 cup arugula
½ red pepper cut into thin strips
½ orange pepper cut into thin strips
¼ red onion sliced thin
2 nectarines or peaches, pit removed and cut into wedges
1 cup cantaloupe melon cut into chunks or use melon baller
1 avocado, pit removed and sliced
2 oranges, peeled and cut into slices or segments

Instructions:

In a spice grinder or using a mortar and pestle, combine the cinnamon, garlic powder, cumin seed, fennel seed, chili powder, black pepper, brown sugar and salt. Grind together to form a powder. Place the spice mix into resealable bag and add the pork tenderloin. Seal the bag and shake until the pork is completely covered in the spices. Allow to marinate for 30 minutes.

Preheat the grill. Over medium high heat grill the pork tenderloin 10 minutes, turn and grill another 8 minutes or until the internal temperature reaches 145 F. Remove from heat and allow to rest 10 minutes.

In a small bowl combine the Dijon mustard, toasted curry powder, lime juice, orange juice, honey, salt and pepper. Slowly whisk in the olive oil in a stream until emulsified. Season dressing to taste.

In a large salad bowl combine the spinach, arugula, red and orange pepper strips and red onion with ¼ cup of the dressing. Toss together. Divide the salad among four large plates. Top each serving with some of the nectarine wedges, melon balls, avocado and orange segments.

Cut the pork tenderloin on an angle into ½ inch thick slices and arrange on each of the plates. Drizzle some of the remaining dressing over each of the plates.

Recipe created by Christie Pollard for the Trialto Wine Group