Recipe # 331

Rosemary-Lemon Pepper-
Pork Tenderloin
with Lemon Parmigiano Dressing-
Greens and Garlic Croutons


2 1/4 pounds pork tenderloin

2 lemons, zested and juiced1/2 tablespoon freshly ground black pepper, coarsely ground4 cloves garlic, chopped2 sprigs fresh rosemary, leaves stripped and finely chopped7 tablespoons extra-virgin olive oil (EVOO)Coarse salt3 slices country style bread , thick slices, cut into cubes3 tablespoons mayonnaise, heaping tablespoons1/2 cup Parmigiano-Reggiano cheese, grated2 large romaine lettuce hearts , chopped (or 8-10 cups mixed greens)

1. Preheat the oven to 500°F.

2. Trim the silver skin or connective tissue off the tenderloins with a thin, sharp knife.

3. Place the tenderloins on a rimmed nonstick cookie sheet. In a bowl mix together all of the lemon zest, the juice on 1 lemon, the coarse black pepper, 3 cloves of the chopped garlic, the rosemary, 2 tablespoons of the EVOO, and some salt. Thoroughly coat the tenderloins in the rosemary-lemon-pepper mixture, rubbing it into the meat. Roast in the hot oven for about 20-22 minutes. Once roasted remove to a cutting board to rest for a few minutes, loosely tented with aluminum foil.

4. To make the croutons, preheat a medium skillet over medium-high heat with 2 tablespoons of the EVOO and add the cubed bread; toss to coat in the oil. Add the remaining clove of chopped garlic, salt, and pepper and toast the bread crumbs, stirring frequently until golden brown. Remove from heat and reserve.

5. While the croutons are toasting, in a bowl combine the mayo and the juice of the remaining lemon. Whisk in 3 tablespoons of EVOO, season with pepper and stir in the grated cheese.

6. Once the pork is out of the oven and resting, put the salad together. In a salad bowl combine the croutons with the greens. Pour the dressing over the salad and toss to coat. Thinly slice the rested pork tenderloins and serve alongside the salad.

*The attached picture is not my actual dish, I did not take photos of my food. However I did pre prep all the ingredients and that made it alot simpler. And I had my assistant Sam to help me along the way.

This dish was delicious, Mark tried it, but did not think it was very good. Samantha would not try it at all, she did try the salad and hated it. You definitely have to eat the pork and salad together, something about the combination of the two melded the taste together to create a Pork party in your mouth. Needless to say Mitch and I finished off all but just enough for him to take for lunch today.


Happy Monday!


Judi said...

Looks good!!

Missy's Blog said...

Is this a Rachael Ray recipe? It sounds absolutely wonderful!

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