Pork Tenderloin with Heirloom Tomato Salad
From Michael Symon
Marinade
- 3 tsp coriander seed (I just tossed in some ground coriander)
- 3/4 tsp cumin seed, toasted (I just tossed in some ground cumin)
- Zest and juice of 6 limes
- 9 Tbsp olive oil
- 3 tsp. salt
- 3 cloves garlic, minced
- 3 shallots, minced

- 1 1/2 C chicken stock (which I forgot when I made this – still came out, but I recommend using it!)
- 3/4 C red wine vinegar
- 2 tsp honey
- 1 1/2 C 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 C watercress
- 3/4 C mint leaves
- 3/4 C toasted almonds

Cut pork int 1 1/2 – 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.

(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.)

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 1/3. Whisk in 1 1/2 C olive oil. Mix tomatoes and watercress, mint and almonds. Toss warm dressing over tomato salad and serve with the pork.

Serves 12-18.