Wednesday, September 9, 2015

Pork Tenderloin and Tomato Salad

Ingredients for Salad:
1 1-lb. pork tenderloin
1 Tbsp. coarsely ground pepper
¾ tsp. salt
2 Tbsp. olive oil
1 5 oz. package spring mix, thoroughly washed
3 large tomatoes, cut into ½ inch thick slices
Garnish: cooked and crumbled bacon

Ingredients for Warm Bacon Vinaigrette:
4 bacon slices
4 Tbsp. minced shallot
2 Tbsp. minced garlic
3 Tbsp. brown sugar
6 Tbsp. orange juice
5 Tbsp. balsamic vinegar
3 Tbsp. ground mustard
1/3 cup olive oil
½ tsp. salt

Directions for Salad:
Preheat oven to 400 degrees.
Rub pepper and salt over pork. Cook in hot oil in a large skillet over medium-high heat 5 minutes on all sides or until browned. Transfer to a 13x9 inch pan.
Bake for 15 minutes or until a meat thermometer registers 155 degrees. Let stand 10 to 12 minutes.
Cut pork into ¼ inch slices. Divide greens among 4 plates; arrange tomato slices and pork over greens.
Serve immediately with Warm Bacon Vinaigrette.

Directions for Dressing:
Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp. Remove bacon and drain on paper towel; crumble for garnish. Reserve 2 Tbsp. drippings in skillet.
Cook shallots and garlic in hot drippings over medium heat, stirring occasionally, 3 minutes or until tender. Add brown sugar and cook, stirring constantly, 1 minute or until sugar is dissolved.
Process shallot mixture, orange juice and remaining ingredients in a blender until combined.

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