Thursday, February 23, 2012

Grilled Pork Tenderloin and Fingerling Potato Salad

Ah pork. The other white meat. Last fall I reviewed an amazing cookbook written by my friend Libbie Summers called The Whole Hog Cookbook. The entire book is a love story dedicated to each and every part of a hog, from the loin to the ham and beyond. When I was faced with a pork tenderloin and needed a fun and creative way of preparing it, I of course turned to her book. This grilled tenderloin and fingerling potato salad was just the ticket. It includes notes of a vinaigrette-based potato salad as well as a classic meat and potatoes combo. The brightness of the greens and the occasional briny bite of the capers are an excellent finishing touch. My arugula appeared to be on steroids (I actually had to tear it into small pieces, eek!), but normal sized arugula or watercress would be a more delicate addition. This salad is great served at room temperature, and therefore would be really nice served on a hot summer day. If only it were summer now, *sigh*...

Grilled Pork Tenderloin and Fingerling Potato Salad
Serves 4
(Adapted from The Whole Hog Cookbook)

1 lb. pork tenderloin
7 T. olive oil
Kosher salt
Freshly ground black pepper
1 lb. fingerling potatoes
1 T. Dijon mustard
2 T. rice vinegar
1 clove garlic, minced
1 tsp. honey
2 T. capers, drained
1 cups watercress or arugula, stemmed

If the tenderloin is very thick, butterfly it or cut it in half lengthwise to allow it to cook through more easily and yield more bite-size slices. Rub it with 1 tablespoon of the oil and liberally season with salt and pepper. Let rest at room temperature for 20 to 30 minutes.

In a medium saucepan, put the potatoes and 1 tablespoon salt. Cover with cold water and bring to a boil. Lower the heat to a simmer and cook for 15 to 20 minutes, or until the potatoes are tender. Drain and set aside.

Heat an outdoor grill or grill pan to high. Grill the seasoned tenderloin for about 8 minutes per side, or until it reaches an internal temperature of 145 degrees F. Remove the tenderloin from the grill and let rest for 5 minutes. Slice the meat and place the slices in a large mixing bowl. Set aside.

In a small mixing bowl, whisk together the mustard, vinegar, garlic, and honey. While whisking, gradually add the remaining 6 tablespoons oil in a slow, steady stream, until the oil is emulsified and the vinaigrette is thickened. Salt and pepper to taste.

Halve the potatoes lengthwise and add them to the pork tenderloin slices. Pour the vinaigrette over, add the capers and watercress/arugula, toss to coat and serve immediately.


Related Posts Plugin for WordPress, Blogger...