Blood Orange-Sugar-and-Rosemary Rubbed Pork Tenderloin Salad with Burrata

Pork tenderloin roasted in a rub of blood orange, rosemary, and brown sugar. The rub uses the zest and supremed flesh of blood oranges, brown sugar, fresh rosemary leaves, smoked paprika, ground cumin, cayenne, and kosher salt. The pork is served sliced at room temperature, over mixed greens tossed in a blood orange vinaigrette with mini Kumato tomatoes and blood orange segments, and topped with burrata cheese.

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