Friday, April 9, 2010
I had bought this lovely piece of pork tenderloin and planned to make a nice salad, but then S got us a play-date with our friends and their little girl. And promised that we'd bring over something to eat. So I ended up preparing the salad ingredients at home and assembling the salads there. Even though it's not much different from showing up with a pizza or a store bought salad or some snacks, I had this nervous episode before leaving the house. For some reason I thought that it might not be a good thing to show up with a bunch of Tupperware containers in someone else’s kitchen and start asking for plates and knives etc. Luckily I was mistaken and our catering service entrance was well received :D
Pork tenderloin and parsley-pesto potato spring salad (Kevadine roheline salat sea sisefilee ja peterselli-pesto kartulitega):
~600-700g piece of pork tenderloin
Lea Perrins sauce
1-2 tbsp vegetable oil
4 average potatoes
1 large tbsp of parsley pesto
2 pots of lettuce
handful of alfalfa sprouts
2 - 3 stalks of celery
1 pack of fresh baby spinach leavesˇ
Sprinkle the tenderloin with some Lea Perrin's sauce and set aside for about 30 minutes.
Preheat the oven to 180C.
Peel the potatoes and boil them until they're just tender. Cut into sectors.
Peel the cucumber and julienne it.
Slice the onion.
Chop the celery.
Heat the oil on a pan and quickly fry the tenderloin on each side, about 30 sec per side, so it's nice and brown, closes off the juices but doesn't start cooking really.
Season the tenderloin with some salt and pepper and wrap the tenderloin in some tinfoil and put it in the oven for about 15 min (60C meat thermometer).
Turn the heat to medium under the pan and quickly sauté the potatoes with the parsley-pesto, stirring just enough so that all the wedges are covered with pesto but careful not to break them.
I was aiming fro pink, but the after-cooking process that went on inside the tinfoil until we got to our friends house cooked it so that it was just outside the pink-point. It was still deliciously juicy and succulent though.
Wash the salad leaves and the spinach leaves and assemble the salads sprinkling with alfalfa sprouts, seasoning with salt and pepper and squeezing over some lime juice, mayo or any other kind of dressing you prefer.
Photos by Adriaan Kik