PORK TENDERLOIN SALAD

SUMMER MEANS LIGHTER MEALS.  LESS MEAT.  MORE FISH, SALADS, TOMATOES, AND FRUIT.  BUT SUMMER DOES NOT DEPRIVE US OF OF OUR APPETITES, SO A SIMPLE COMPROMISE IS WHAT THE FRENCH CALL "SALADE COMPOSÉ" -- GREENS OR TOMATOES WITH MEAT, SHRIMP OR POULTRY.  IN THIS CASE, I COMBINED SLICES OF PORK TENDERLOIN WITH PAN-ROASED POTATOES AND ARUGULA TOSSED IN A DRESSING OF SLICED SHALLOTS AND SHERRY VINEGAR.  THE RESULT IS A DISH BOTH LIGHT AND SATISFYING.  SUMMERY, ONE MIGHT SAY.

 1 WHOLE PORK TENDERLOIN
 8 RUSSIAN FINGERLING POTATOES
 1 BUNCH OF ARUGULA OR SALAD GREENS
 1 SHALLOT
 2 tbsp BANYULS VINEGAR
 6 tbsp FRUITY OLIVE OIL

1

CUT THE POTATOES INTO 1/2 INCH SLICES.

HEAT A FEW TBSPS OF OLIVE OIL IN A CAST IRON PAN. ADD THE POTATOES, SALT AND PEPPER. COOK FOR 15-20 MINUTES ON A LOW FLAME, TURNING OCCASIONALLY.

WASH AND DRY YOUR SALAD GREENS. ROLL GENTLY IN A KITCHEN TOWEL.

PEEL AND THINLY SLICE THE SHALLOT. PLACE IN THE BOTTOM OF THE SALAD BOWL. SPRINKLE WITH SALAD AND PEPPER. ADD 2 TBSPS OF BANYULS VINEGAR OR 1 TBSP OF WHITE WINE VINEGAR AND 1 TBSPS OF SHERRY VINEGAR.

ALLOW THE SHALLOTS TO MACERATE FOR FIVE MINUTES, THEN BEAT IN THE OLIVE OIL WITH A WIRE WHISK.

HEAT A SPLASH OF OIL (ANY OIL) IN A PAN. DRY THE PORK TENDERLOIN WITH PAPER TOWELS. SEASON WITH SALT AND PEPPER AND PLACE IN THE PAN.

COOK ON A MEDIUM FLAME FOR ABOUT 12 MINUTES, TURNING OCCASIONALLY. THE PORK IS RARE WHEN THE FIRST BLOOD APPEARS ON THE SURFACE OF THE MEAT. COOK A FEW MINUTES MORE, DEPENDING ON HOW PINK YOU LIKE YOUR PORK. REMOVE TO A PLATE. ALLOW TO REST AT LEAST FIVE MINUTES BEFORE CARVING.

ADD THE POTATOES TO THE SALAD BOWL AND TOSS WITH THE DRESSING. ADD THE SALAD GREENS AND TOSS AGAIN.

SLICE THE PORK AND ARRANGE ON TOP OF THE GREENS.

SERVES 2-4

Ingredients

 1 WHOLE PORK TENDERLOIN
 8 RUSSIAN FINGERLING POTATOES
 1 BUNCH OF ARUGULA OR SALAD GREENS
 1 SHALLOT
 2 tbsp BANYULS VINEGAR
 6 tbsp FRUITY OLIVE OIL

Directions

1

CUT THE POTATOES INTO 1/2 INCH SLICES.

HEAT A FEW TBSPS OF OLIVE OIL IN A CAST IRON PAN. ADD THE POTATOES, SALT AND PEPPER. COOK FOR 15-20 MINUTES ON A LOW FLAME, TURNING OCCASIONALLY.

WASH AND DRY YOUR SALAD GREENS. ROLL GENTLY IN A KITCHEN TOWEL.

PEEL AND THINLY SLICE THE SHALLOT. PLACE IN THE BOTTOM OF THE SALAD BOWL. SPRINKLE WITH SALAD AND PEPPER. ADD 2 TBSPS OF BANYULS VINEGAR OR 1 TBSP OF WHITE WINE VINEGAR AND 1 TBSPS OF SHERRY VINEGAR.

ALLOW THE SHALLOTS TO MACERATE FOR FIVE MINUTES, THEN BEAT IN THE OLIVE OIL WITH A WIRE WHISK.

HEAT A SPLASH OF OIL (ANY OIL) IN A PAN. DRY THE PORK TENDERLOIN WITH PAPER TOWELS. SEASON WITH SALT AND PEPPER AND PLACE IN THE PAN.

COOK ON A MEDIUM FLAME FOR ABOUT 12 MINUTES, TURNING OCCASIONALLY. THE PORK IS RARE WHEN THE FIRST BLOOD APPEARS ON THE SURFACE OF THE MEAT. COOK A FEW MINUTES MORE, DEPENDING ON HOW PINK YOU LIKE YOUR PORK. REMOVE TO A PLATE. ALLOW TO REST AT LEAST FIVE MINUTES BEFORE CARVING.

ADD THE POTATOES TO THE SALAD BOWL AND TOSS WITH THE DRESSING. ADD THE SALAD GREENS AND TOSS AGAIN.

SLICE THE PORK AND ARRANGE ON TOP OF THE GREENS.

SERVES 2-4

PORK TENDERLOIN SALAD
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