Recipe:Mediterranean Style Pork Tenderloin
So remember how I told you this past weekend I got to cook with Chef Fabio from Top Chef? Well one of the recipes he made was this amazing pork tenderloin dish. It was so great I’ve already made it twice this week. Here’s the recipe in case you want to make it as well. It’s very simple and looks like it took a lot of work. I’m always afraid I’m going to undercook pork, so I used a cooking thermometer (for well done it should be about 170 degrees, but Chef Fabio mentioned it’s ok for it to be a bit pinkish). If you’re not a big pork eater, then substitute for Beef tenderloin…or just make the salad—it’s delish! Definitely a great dish if you’re hosting a dinner at your house or even planning a romantic dinner with the boyfriend/hubby.
1 lb pork tenderloin
1 lb. cherry tomatoes
2 avocados chopped
6 green onions (1 bunch)
6 oz. feta cheese
Green olives (about 10)
Garlic – approx. 3 cloves
Kosher salt and fresh cracked pepper
Bertolli Extra Virgin Olive Oil
Bertolli Extra Light Tasting Olive Oil
Season pork tenderloin with salt and pepper..making sure you cover each side. Don’t be afraid to season, since while it cooks it loses some of the salt and pepper.
In a large saucepan combine the light tasting olive oil, rosemary (about 4 branches) and garlic cloves (cloves should be smashed..you can press down with a knife). Cook on high, until they become lightly browned. Then add pork tenderloin. Reduce heat to medium high and cook for another 20-25 minutes. Make sure you rotate your tenderloin about ever 5 min. Once cooked, let stand for about 10 minutes so juices set in.
In another small saucepan add the light tasting olive oil on medium-high. Once hot, add the cherry tomatoes and season with salt and pepper. Cook until the skin on the tomatoes become soft (about 10 minutes).
In a bowl combine chopped avocados and squeeze lemon juice.
In another bowl combine arugula, feta cheese, olives and a dash of salt and pepper. When your pork tenderloin is about finished add the avocado mixture into the salad. This is so your arugula doesn’t wither. And the extra virgin olive oil.
Serve pork tenderloin with salad mixture and cherry tomatoes on the side. Add balsamic glaze for decoration and sprinkle with green onions.
If you have any questions on preparing the dish …feel free to shoot me an email at firstname.lastname@example.org