Estimated read time: 1-2 minutes
This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.
Spicy pork tenderloin & lemony arugula salad
INGREDIENTS:
Pork tenderloin, unseasoned
1 package of pecans
1 package or bunch of baby arugula
1 clove garlic
1 cup cherry tomatoes(cut in half)
1 lemon
Parmesan cheese(freshly grated)
Extra Virgin Olive Oil
White wine vinegar
Salt
Pepper
Sugar
Cayenne pepper
FOR DRESSING: Mix three parts olive oil to one part vinegar. Dice and add garlic clove to dressing mixture. Add zest and juice of lemon. Salt and pepper to taste. Stir vigorously to combine ingredients.
FOR CRUNCHY CANDIED PECANS: Add two cups of pecans to small sauce pan. Mix in 1/4 cup sugar over medium-low heat. Stir regularly until sugar begins to liquefy. As sugar sticks to pecans, remove from heat and allow to cool.
FOR SALAD: Add arugula and tomatoes to salad bowl. Add dressing and Parmesan cheese. Toss to combine. Add crunchy candied pecans as topping.
FOR PORK TENDERLOIN: Trim fat from tenderloin and coat all sides with olive oil. Season generously with salt and pepper on all sides. Add pinch of cayenne pepper to each side of tenderloin. Rub seasoning mixture in thoroughly to cover majority of tenderloin surface.
Preheat stove to medium heat and oven to 350 degrees. Add small amount of olive oil to a medium pan and allow pan to come to medium heat. Add tenderloin to pan - searing all sides for 2-3 minutes per side.
Transfer pan to the oven - or move tenderloin to oven safe pan. Cook tenderloin for 15-20 minutes or until desired doneness.
Slice tenderloin thinly and add to plate with salad.
Enjoy!
