NancyOaksPorkLoin

Pork Tenderloin Salad with California Raisin Relish

Submitted by: Nancy Oakes

Peppery raisin and apple relish with prosciutto wrapped pork tenderloin on a bed of arugula.

Details

INGREDIENTS

    Relish

    • 1/2 cup California raisins
    • 1/4 cup finely diced fresh fennel
    • 1/4 cup finely diced apple
    • 1/4 cup finely diced celery
    • 2 tablespoons pine nuts, toasted
    • 1/2 jalapeno, seeded and finely diced
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon aged balsamic vinegar
    • Sea salt and freshly ground black pepper; to taste

    Vinaigrette

    • 2 tablespoons rice wine vinegar
    • 1 tablespoon aged balsamic vinegar
    • 2 tablespoons extra virgin olive oil
    • Sea salt and freshly ground black pepper; to taste

    Tenderloin

    • 4 thin slices prosciutto
    • 1 teaspoon fresh thyme leaves
    • 1 teaspoon sage leaves, thinly sliced
    • 20 ounce pork tenderloin, cut into 4 portions
    • Sea salt and freshly ground black pepper
    • 2 tablespoons olive oil
    • 4 cups arugula, washed and spun dry

    PROCEDURE

    Posted August 11, 2011 by Melinda
    Peppery raisin and apple relish with prosciutto wrapped pork tenderloin on a bed of arugula.

    • Ready Time :
      0 min

    Servings

    4

    Ingredients

      Relish

      • 1/2 cup California raisins
      • 1/4 cup finely diced fresh fennel
      • 1/4 cup finely diced apple
      • 1/4 cup finely diced celery
      • 2 tablespoons pine nuts, toasted
      • 1/2 jalapeno, seeded and finely diced
      • 1 tablespoon extra virgin olive oil
      • 1 tablespoon aged balsamic vinegar
      • Sea salt and freshly ground black pepper; to taste

      Vinaigrette

      • 2 tablespoons rice wine vinegar
      • 1 tablespoon aged balsamic vinegar
      • 2 tablespoons extra virgin olive oil
      • Sea salt and freshly ground black pepper; to taste

      Tenderloin

      • 4 thin slices prosciutto
      • 1 teaspoon fresh thyme leaves
      • 1 teaspoon sage leaves, thinly sliced
      • 20 ounce pork tenderloin, cut into 4 portions
      • Sea salt and freshly ground black pepper
      • 2 tablespoons olive oil
      • 4 cups arugula, washed and spun dry

      Directions

      Relish

      Combine all ingredients in medium-sized bowl; toss to mix well and set aside.

      Vinaigrette

      Measure ingredients into large bowl, whisk together and set aside.

      Tenderloin

      Spread prosciutto slices flat on work surface; sprinkle with thyme and sage. Use to wrap each portion of pork, separately. Season liberally with salt and pepper. Heat large heavy skillet over medium-high heat until hot. Add 2 tablespoons oil and cook wrapped pork pieces, turning once, until meat is caramel brown, about 4 minutes per side.

      To Serve, toss arugula with vinaigrette in large bowl. Adjust seasonings. Divide and arrange on 4 individual salad plates. Slice tenderloin and arrange on top. Spoon relish over all and serve.

      Nutrition Facts Per Serving

      Calories 470 (50% from fat); Total Fat 26g (sat 5g, mono 17g, poly 3g, trans 0g ); Cholesterol 105mg; Protein 38g; Carbohydrate 20g; (Dietary Fiber 2g; Sugars 16g; ); Iron 4mg; Sodium 520mg; Calcium 64mg; Potassium 938mg

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