Pork Tenderloin Entree Salad with Gordal Olives and Cara Cara Oranges

Salade-repas de filet de porc, olives Gordal et oranges Cara-Cara

Ingredients:

2 tsp (10 ml) grated fresh ginger

1 garlic clove, finely chopped

2 tsp (10 ml) soy sauce

1 lb. (454 g) pork tenderloin

3 tbsp (45 ml) butter

Dressing

2 tbsp (30 ml) seasoned rice vinegar

¼ cup (60 ml) olive oil

Garnish

½ cup (125 ml) Gordal olives

1 Cara Cara orange, peeled and sliced into rings

2 Lebanese cucumbers, sliced into rings

3 cups (750 ml) baby spinach

2 cups (500 ml) Niçoise lettuce

¼ cup (60 ml) mint leaves, for garnish

Preparation:

Preheat oven to 350°C/180°F.

In a bowl, mix ginger, garlic, and soy sauce. Rub pork tenderloin with mixture and marinate for at least 1 hour (up to 4 hours).

In a skillet, sear pork tenderloin in butter for 2 minutes per side (all 4 sides) over medium heat. Place tenderloin on a baking sheet lined with parchment paper and bake on middle rack for 10 minutes.

In the meantime, mix vinegar and oil in a small bowl.

When tenderloin is cooked, cut into slices. Garnish Arrange pork slices on 4 plates and garnish with greens, cucumber slices, orange slices, Gordal olives, and mint leaves. Drizzle with dressing and serve.

Delicioso!

CategoryGreen Gordal olives

Ingredients