2 pork tenderloins, cleaned and cut into 2-inch medallions
2 TBSP olive oil
1/2 tsp salt
1/8 tsp pepper
Salsa Verde:
2 cloves garlic
2 TBSP fresh basil leaves
4 TBSP fresh parsley leaves
2 TBSP capers
1 heaping tsp lemon zest
1-2 TBSP water
dash salt
pinch pepper
1/4 cup olive oil
DIRECTIONS
In a small dish combine the shallots, water, vinegar, salt, and pepper stir together and set aside.
Put the potatoes in a sauce pot and cover with water, bring to boil and cook until tender- about 12 minutes. Then drain.
In the meantime start the salad: in a large bowl combine the red pepper, arugula, Parmesan cheese, red pepper flake, salt, pepper, lemon juice, and olive oil. Once the potatoes are drained add them to the salad and toss it all together.
Heat the oven to 425 degrees F. Put a large oven proof skillet over high heat on the stove and add the oil. Season the pork medallions with the salt and pepper rubbing it all over. Stand each medallion cut side down and press to flatten. Place in the hot pan cut side down and cook until well browned, about 3 minutes. Turn each medallion over and place in the oven for about 10 minutes or have an internal temp of 140 degrees F. Allow to rest for 10 minutes.
While the medallions cook prepare the Salsa Verde: In a narrow glass or jar place the garlic, basil, parley, capers, lemon zest, salt, pepper, and 1 TBSP of water. Use an immersion blender to puree all the ingredients. If the blender has trouble add the other TBSP of water. Once the everything is pureed start drizzling in the oil while still running the blender. Taste and add more salt and pepper if needed.
Arrange 1/4 of the salad on each plate, spoon a pool of salsa verde in front of the salad, place 2 or 3 medallions on top of the salsa, and top with the marinated shallots.
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