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Pork Tenderloin Entree Salad with Gordal Olives and Cara Cara Oranges

Yields1 Serving

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

 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
 2 tbsp (30 ml) seasoned rice vinegar
 ¼ cup (60 ml) olive oil
 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

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.