A quick dinner that tastes like it took all day!
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
- 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.