Pork Tenderloin with Heirloom Tomato Salad
From Michael Symon
Author: Jane Maynard
Recipe type: Main Dish, Pork
- 3 teaspoon coriander seed (I just tossed in some ground coriander)
- ¾ teaspoon cumin seed, toasted (I just tossed in some ground cumin)
- Zest and juice of 6 limes
- 9 tablespoons olive oil
- 3 teaspoons salt
- 3 cloves garlic, minced
- 3 shallots, minced
- 1½ cups chicken stock (which I forgot when I made this – still came out, but I recommend using it!)
- ¾ cup red wine vinegar
- 2 teaspoon honey
- 1½ cups extra-virgin olive oil
- Heirloom Tomato Salad:
- 9 large heirloom tomatoes, cut into bite-sized pieces (whoah – I didn’t use that many…would taste good, but now that I’m typing this out I realize I TOTALLY didn’t read the recipe carefully when I made it!)
- 6 cups watercress
- ¾ cup mint leaves
- ¾ cup toasted almonds
- Cut pork int 1½ – 2 inch thick medallions. Whisk together coriander, cumin, lime zest and juice, olive oil, salt, garlic and shallot. Pour over pork and marinate for 2 hours (no longer).
- Preheat oven to 375 degrees. Preheat a Calphalon Unison Grill pan with Sear Nonstick over medium heat, remove pork from marinad, reserving marinade. Sear pork for 3 minutes per side. When pork is seared, transfer pan to preheated oven for 3 minutes.
- Remove pan from the oven and place the pork on a platter. Add marinade, stock, vinegar and honey to pan and bring to a simmer, reducing by ⅓. Whisk in 1½ C olive oil. Mix tomatoes and watercress, mint and almonds. Toss warm dressing over tomato salad and serve with the pork.
If you don’t have a grill pan, feel free to sear in a regular griddle. And if your griddle can’t go in the oven, just transfer to a cookie sheet to bake the meat for 3 minutes. I actually used the regular griddle so that when I reduced my sauce later it would be easy to whisk. You don’t get those grill marks, but it tastes the same.