Recipe courtesy of Laura A Lufkin
Episode: Salads
Total:
4 hr 35 min
Active:
15 min
Yield:
3 servings
Level:
Intermediate
Total:
4 hr 35 min
Active:
15 min
Yield:
3 servings
Level:
Intermediate

Ingredients

Double Duty Herb Vinaigrette:
  • 1 medium clove garlic, minced
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh oregano
  • 1 teaspoon minced fresh basil
  • 3 tablespoons white wine
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons honey
  • 2/3 cup canola oil
  • 1/3 cup olive oil
  • Salt and freshly ground pepper
Salad:
  • 1 (1 to 1 1/4-pound) pork tenderloin, cleaned
  • 1/2 recipe Double Duty Herb Vinaigrette
  • 2 cups fresh strawberries, hulled and halved
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons granulated sugar
  • Salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 1/4 cup chicken stock
  • 1 (9-ounce) bag mixed baby salad greens
  • 3/4 cup crumbled goat cheese
  • 1/2 cup pitted black olives, halved
  • 3 tablespoons fresh basil, coarsely chopped

Directions

Watch how to make this recipe.

For the vinaigrette: Whisk the garlic, thyme, oregano, basil wine, lemon juice, mustard, honey, canola oil, and olive oil in a medium bowl. Season with salt and pepper and refrigerate until ready to use.

For the salad: Place the pork in a large resealable zip top bag. Pour 1/2 of the vinaigrette in the bag and refrigerate for 2 to 6 hours.

Reserve 1/3 cup strawberries. About an hour before serving, toss together the remaining strawberries, vinegar, and sugar in medium bowl and set aside.

Remove the pork from the bag and pat dry. Season with salt and pepper and set aside.

Preheat the oven to 350 degrees F. In a large oven-safe skillet or saute pan, heat 2 tablespoons olive oil over high heat. Sear the pork tenderloin on all sides until browned and caramelized. Remove the pan from the heat and place in the preheated oven until the pork reaches an internal temperature of 155 degrees F for medium rare, about 5 to 10 minutes or a few minutes more if more doneness is desired. Remove the pan from the oven. Place the pork on a plate to rest and lightly cover with foil to keep warm. Set aside.

Return the pan to the stovetop. Over medium heat add the stock and scrape up any browned bits from the bottom of the pan. Bring the stock to a boil, add the strawberry mixture and reduce heat. Warm the strawberries through and season with salt and pepper to taste.

In a large bowl, toss the salad greens with desired amount of the remaining Double Duty Herb Vinaigrette and divide evenly among 3 serving plates. Slice the pork and divide among the plates. Sprinkle the goat cheese and halved pitted olives and basil over the greens and pour the warm strawberry sauce over the pork, placing the reserved fresh strawberries directly on salads.

Cook's Note

The key to success with this recipe is the easy to make or make-ahead vinaigrette. Half is used to marinate the pork (and then discarded, of course) and the rest is used to dress the salad. Plus using strawberries two ways-balsamic and fresh, what a treat!

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