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07-06-2015 10:54 AM
RespectLife, this is another one I've not tried yet.
Pork Tenderloin with Greens and Apples
skill level easy time 1-30min servings 2 to 4
For the Greens:
2 bunches Swiss chard
4 Tablespoons olive oil (divided)
For the Pork:
1 pork tenderloin (cut into medallions)
4 Tablespoons Robiola *
For the Salad:
2 Tablespoons sherry vinegar
1 shallot
3 Tablespoons grain mustard
4 Tablespoons olive oil
salt
1 Granny Smith apple (julienned)
1 Tablespoon fresh tarragon
For the Pork: Season pork with salt on both sides
Heat 2 Tablespoons of olive oil in a cast iron skillet. Add pork and pan roast for about 2 minutes per side. Once the pork has been flipped top each piece with Robiola.
Cover pan with pot top to help melt the cheese for another 1-2 minutes. Once cheese has melted remove pork from pan.
For the Salad: Thinly slice the shallot and put in mixing bowl. Add a pinch of salt, sherry vinegar, olive oil, mustard, torn tarragon, and julienned apple. Toss to combine and season with more salt if necessary.
For the Greens: Place Swiss chard on griddle with 2 Tablespoons olive oil and a sprinkle of salt. Cook for 1-2 minutes and flip. Cook until greens have wilted. Add another small pinch of salt and remove from heat.
To Serve: Plate cooked Swiss chard and top with a piece of pork. Top the pork with some of the apple tarragon salad and a drizzle of the vinaigrette from the bowl.
*Goat cheese is a good substitute–or–Lidia Bastianich suggests you substitute a mixture of 1/2 cup mascarpone and 1/3 cup ricotta.
07-07-2015 10:28 AM
This looks so elegant! Apples and pork go really well together.
07-07-2015 03:51 PM
Thank you so much!
I actually haven't cooked much with 'greens'...it has been on my cooking list to do!
I LOVE goat cheese! That's for clarifying since I never heard of the other.
Again, I really appreciate your sharing!!
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