WEEKDAYS 1e|12c|p

Michael Symon's Pork Tenderloin with Greens and Apples

Michael Symon
Servings: 2 to 4
1 to 30 min

A quick dinner that tastes like it took all day!

  • Ingredients
  • step-by-step directions
Michael Symon's Pork Tenderloin with Greens and Apples
  • For the Greens:
  • 2 bunches swiss chard
  • 4 tablespoon olive oil (divided)
  • For the Pork:
  • 1 pork tenderloin (cut into medallions)
  • 4 tablespoon robiola
  • For the Salad:
  • 2 tablespoon sherry vinegar
  • 1 shallot
  • 3 tablespoon grain mustard
  • 4 tablespoon olive oil
  • salt
  • 1 granny smith apple (julienned)
  • 1 tablespoon fresh tarragon
  • For the Pork: Season pork with salt on both sides.
  • Heat 2 tablespoons of olive oil in a cast iron skillet. Add pork and pan roast for about 2 minutes per side. Once the pork has been flipped top each piece with robiola.
  • Cover pan with pot top to help melt the cheese for another 1-2 minutes. Once cheese has melted remove pork from pan.
  • For the Salad: Thinly slice the shallot and put in mixing bowl. Add a pinch of salt, sherry vinegar, olive oil, mustard, torn tarragon, and julienned apple. Toss to combine and season with more salt if necessary.
  • For the Greens: Place swiss chard on griddle with 2 tablespoons olive oil and a sprinkle of salt. Cook for 1-2 minutes and flip. Cook until green have wilted. Add another small pinch of salt and remove from heat.
  • To Serve: Plate cooked swiss chard and top with a piece of pork. Top the pork with some of the apple tarragon salad and a drizzle of the vinaigrette from the bowl.
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