Salad with Strawberry Vinaigrette, Pan-Roasted Pork Tenderloin, and Strawberry & Rosemary Agrodolce Pan Sauce
Source: Todd Renner, Tender Greens
Recipe Type: Salads | Seasons: Spring, Summer
These recipes were demonstrated for CUESA’s Market to Table program on May 27, 2017.
Serves 4-6 people
INGREDIENTS
Strawberry Vinaigrette
1 pint strawberries, hulled
1 small shallot
2 tablespoons Dijon mustard
1 cup white balsamic vinegar
Salt & pepper
2 cups vegetable oil
Pork Tenderloin
1-1¼ pounds pork tenderloin
Salt & pepper to taste
Strawberry & Rosemary Agrodolce Pan Sauce
1 diced spring onion
1 pint strawberries, hulled & sliced
½ cup white balsamic vinegar
¼ cup local honey
1 bunch fresh rosemary, stemmed & chopped
Salt & pepper to taste
2 tablespoons butter
Salad & Garnishes
1 pound English peas, shucked
10 stalks large asparagus
½ pound salad greens (a mix of sweet and peppery greens, preferably)
½ pound pea tendrils
1 pint strawberries, hulled and sliced
1 cup almonds, chopped
¼ pound fresh goat or semi-soft mixed milk cheese
PREPARATION
To make the strawberry vinaigrette: In a blender, combine the strawberries, shallot, mustard, white balsamic vinegar, and a pinch each of salt and pepper. Blend the ingredients until uniform. Slowly add the vegetable oil until completely emulsified.
To prepare the pork tenderloin: Season the tenderloin well with salt and pepper. Cook in a sauté pan over medium heat, browning all sides and cooking until the center reaches medium (approximately 150-155°F – check with a thermometer). Remove the tenderloin and set aside to rest.
To make the pan sauce: Using the pan in which you cooked the pork, add the diced spring onion and the sliced strawberries; sauté until tender. Add the white balsamic vinegar and honey; cook until thick. Stir in the rosemary and salt and pepper to taste. Remove from heat, add the butter, and swirl the mixture in the pan until emulsified.
To prepare the salad garnishes: Bring a pot of salted water to a boil. Prepare an ice bath. Add the English peas to the boiling water and cook for 1 minute (until tender). Transfer to the ice bath and towel dry. Peel the lower part of the asparagus stalks, then shave the asparagus into ribbons. Blanch the asparagus ribbons in boiling water for 30 seconds. Transfer to the ice bath and drain on a towel.
To serve: Combine the salad greens and pea tendrils, along with the blanched peas and asparagus ribbons. Toss with strawberry vinaigrette and arrange on a plate, reserving a little vinaigrette for the finished dish. Garnish with the sliced strawberries. Accent with almonds and cheese of your choice, either crumbled or grated. Slice the pork loin thinly at an angle into medallions and arrange atop the salad in a straight line. Give the pork loin a generous drizzle of dressing and serve immediately.
