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WEEKDAYS 1e|12c|p

Michael Symon's Pork Tenderloin with Heirloom Tomato Salad

Michael Symon
|
Servings: 4
|
moderate
|
2+ hr

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  • Ingredients
  • step-by-step directions
Ingredients
Michael Symon's Pork Tenderloin with Heirloom Tomato Salad
  • 2 pound pork tenderloin, 1 teaspoon coriander seed (toasted), 1/4 teaspoon cumin seed (toasted), Zest and juice of 2 limes, 3 tablespoon olive oil, 1 teaspoon salt, 3 large heirloom tomatoes, 1 clove garlic (minced), 1 shallot (minced), 2 ounces red wine vinegar,
Directions
  • Toast the almonds, the coriander and the cumin.
  • Zest the limes.
  • Mince the garlic and the shallots.
  • Cut pork into 1 ½ - 2 inch thick medallions. 
  • Whisk together coriander, cumin, lime juice and zest, olive oil, salt, garlic and shallot.  Pour over pork and marinate for 2 hours.
  • Preheat oven to 375 degrees.  Heat unison pan over medium heat, remove pork from marinade and reserve.  Sear pork for 3 minutes per side in unison pan.  Put unison pan in the oven for 3 minutes. 
  • Remove unison pan from the oven and pull the pork from the pan.  Add marinade, stock, vinegar and honey to unison pan and bring to a simmer, reducing by 1/3.  Whisk in olive oil. 
  • Cut tomatoes into bite size pieces and mix with watercress, mint and almonds.
  • Place pork on a serving platter, toss warm dressing over tomato mixture and serve with the pork.
Similar categories: Dinner Courses & Meals

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