Tuesday, January 14, 2014

Salad with roasted pork tenderloin

I am flat out of ideas for tonight and want to at least make it through the first two weeks of the year before I completely fail at my 3 posts/week goal, so here we go! Recipe post! Suuuuper easy recipe. But tasty.

  • bag of arugula (or salad greens of your choice)
  • package of baby beets
  • pork tenderloin
  • lemon
  • stuff for dressing (balsamic vinegar, olive oil, generous hunk of goat cheese)

Step one - Dump salad into large bowl.

(No. No, I take that back. Step one should probably be to turn on the broiler. Get that sucker going. Then dump the salad into a bowl.)

Step two - Thinly slice beets. Add to salad.

Step three - Make the dressing. Put a big dollop of goat cheese in a measuring cup. Add enough vinegar to cover, and about half that volume of olive oil. (I also drizzled a bit of hazelnut oil into the mix.) Mash and stir with a fork until the goat cheese is all nicely incorporated.

Step four - Pour dressing over salad. Stir til everything's coated. Set aside.

Step five - Put the pork in a pan. Cut the lemon in half. Squeeze half the lemon over the pork, then sprinkle with salt & pepper. Flip the tenderloin and do the same thing on the other side.

Step six - Put the pork under the broiler for five minutes. Flip. Cook for five more minutes. Turn it on its side. Give it another 3 minutes. Pull it out of the oven. Let it rest for just a couple of minutes, slice, and serve over the top of the salad. Done!

I think I whipped this up in about 20 minutes tonight. Not bad! And it's quite tasty. Huzzah!

1 comment:

Tom said...

I like to sliver onions and peppers into this salad. Would be good to add raisins and sunflower seeds, too. That'd get you more texture and balance. I think that overall the goat cheese should be crumbled over the top at the table or something.

Let's cut the chevre in half and freeze one half for crumbles--that works super well!