Updated 1:50 PM EST, Wed, Mar 24, 2010
Grilled Pork Salad with Apples and Almonds
For the pork:
1 pork tenderloin, about 1 pound, cleaned of fat and sinew
Olive oil for brushing
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
For the vinaigrette:
2 tablespoons apple cinder vinegar
1 teaspoon honey
1 tablespoon almond oil
2 tablespoons extra virgin olive oil
2 Granny Smith apples, peeled and sliced into thin discs 1/16 inch thick on a mandolin or with a sharp knife
2 tablespoons flat leaf parsley leaves
1/4 cup celery, cut into a 1 inch juilenne
4 small red radishes, cut into thin slices
3 cups wild baby arugula leaves
1/4 cup Manchego cheese, cut into strips using a vegetable peeler
2 tablespoons Marcona almonds
Preheat a grill pan on medium high heat.
Brush the pork tenderloin lightly with a little oliver oil, sprinkle the spices evenly over the pork and season with salt and pepper.
Place the port on the grill pan and cook for about 8 to 10 minutes or until the pork is cooked through, turning as needed to cook the pork evenly.
Remove the pork from the grill pan to a plate and allow to rest for 3 minutes.
Meanwhile make the salad: In a medium mixing bowl whisk the vinegar and honey, while whisking slowly add the oils in a thin stream to emulsify.
-Season the vinaigrette to taste with salt and pepper.
In a separate large mixing bowl, combine the apples. parsley, celery, radishes, and arugula leaves and toss with enough vinaigrette to lightly coat.
Season to taste with salt and pepper and mound the salad onto the center of 4 serving plates.
Garnish the salads with the cheese and almonds.
Using a large sharp knife cut the pork into thin slices and divide the pork evenly among each plate of salad and serve immediately.
First Published: Mar 19, 2010 4:22 PM EST