Herb Pork Tenderloin with Warm Potato and Kale Salad

Vancouver, Feb 2014

Warning! This does take time to prepare. BUT Oh man- is this ever a treat! I went to my friend’s Anna’s for New Year’s Day dinner and ever since regularly crave this entire meal. I now make it every other week. The potato and kale salad comes from the Honest Cooking blog which is a fantastic blog- which I adapted a little bit to cook with the pork. The original recipe has the option of adding parmesan- here is the original recipe. The potato salad is paired with a herb encrusted pork tenderloin with a hazelnut and red pepper sauce- which I adapted from the Herbfarm Cookbook by Jerry Traunfeld (it’s an amazing cookbook I can’t recommend highly enough). Be ready for a burst of flavor!

Pork and Potato

Herb Pork Tenderloin with Warm Potato and Kale Salad

Serves 4

Ingredients
Herb Pork Tenderloin
  • Pork tenderloin
  • 1 tblsp olive oil
  • Fresh rosemary
  • Fresh thyme
  • Fresh sage
  • Lemon juice – half a lemon should do it
  • Salt and Pepper

Red pepper and Hazelnut Sauce

  • 1/4 cup roasted and skinned hazelnuts
  • 2 large red bell peppers, roasted, peeled and seeded, or 1 1/2 C drained bottled roasted red peppers
  • 2 cloves garlic, peeled
  • 2 Tbsp sherry vinegar
  • 1 Tbsp coarsely chopped fresh rosemary (I’ve also used dried and it works just as well….)
  • 1 Tbsp fresh oregano leaves (try and use fresh if possible- it does make a difference for some reason)
  • 1 tsp salt
  • Scant 1/8 tsp cayenne pepper
  • 1/2 C extra-virgin olive oil
Potato and Kale salad
  • 2 pounds potatoes, cut into big bite size chunks
  • 2 tblsp olive oil
  • 2 garlic cloves, chopped fine
  • ¼ cup tahini
  • 2 tablespoons water
  • 3 tablespoons fresh lemon juice
  • ¾ pounds kale, stems and center ribs discarded and leaves ripped into various small sizes.
Instructions
We need to start with the pork marinade. This needs to be done between 2-24 hours before cooking. Take excess fat off tenderloin and put in a large bowl. Add the oil, lemon juice, salt and pepper- mix together and rub well into the pork. Add as much of the fresh herbs as possible: you can create a crust or if like me you don’t have enough, just add what you can. Take cling film and place your pork and marinade- roll tightly and place in the fridge.

When ready to cook: Preheat oven to 450°F. Place the cut potatoes in a roasting tin. Add the olive oil, a pinch of salt and pepper and mix evenly throughout. Roast for 35-45 mins, until they are soft and fluffy inside, and a bit crunchy on the outside. While the potatoes are cooking- blend together the tahini, garlic, lemon juice and water into a paste. Add salt to taste. If the sauce is too thick- add a bit more water. This takes minutes! When the potatoes are done- take them out of the oven and cover with aluminum foil to keep warm while you cook the tenderloin. Reduce the oven to 400°F.

Move on to searing your marinaded pork loin.

Heat a pan. When hot, sear each side of the pork tenderloin for about 3 mins each side. The herbs need to turn brown without burning- This is going to smoke out your kitchen……but it’s worth it.

Once all sides are seared- place on a baking sheet and put in your oven for about 8-12 mins until a food thermometer reads between 145°-150°F. Once the pork tenderloin is cooked- take out of the oven and cover with aluminum foil- this will need to sit 10-20 mins.

Turn off oven. Take your potatoes and add the kale to the top. Place in the warm oven for 5-10 mins until the kale wilts.

Now- for the red pepper sauce!!! Nearly there guys- nearly there. Add all the ingredients apart from the olive oil in a blender. Switch on blender and pour in olive oil slowly as though making a mayonnaise. Blend until smooth orange sauce is obtained.
image_1

Take out potatoes and kale- pour sesame sauce on and toss. Cut pork tenderloin. Plate it up and enjoy the fruits of your labor!
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5 thoughts on “Herb Pork Tenderloin with Warm Potato and Kale Salad

  1. Alison Marshall February 20, 2014 at 10:05 pm Reply

    I would love Jan’s fantastic recipe for duck in red wine sauce with puy lentils.

    Love Alison xxx

    On 20 February 2014 21:01, Meals and miles apart, recipes shared with love.

  2. Beth February 22, 2014 at 4:39 pm Reply

    Wow Emi, this is quite the masterpiece! The potatoes and kale sound delicious as does the sauce that goes with them. Apparently kale is becoming trendy in Paris … I wouldn’t know where to buy it though, I haven’t seen any in the markets!

  3. Jan February 27, 2014 at 3:14 pm Reply

    Sounds great. I’m sure everybody is tired of hearing me say, “I’ll try this with turkey” but this seems like a natural for the turkey roll I can buy from our poultry monsieur (i.e. volaille guy) in the market. Does anybody know what kale is in French?

  4. Jan February 27, 2014 at 3:16 pm Reply

    Big hi to Allison,
    Wow, I haven’t made that duck recipe for years-I have a new one that I love and that takes the guesswork out of the timing to have the magrets nice and pink but not raw. Would that do the trick?

  5. Emily February 27, 2014 at 5:44 pm Reply

    Beth- I have to admit Kale is not my favorite veg- and this recipe with the sauce takes the edge off of the taste. There are two kinds of Kale that I use- one has curlier leaves than the other- that’s my favorite.

    Mom- I think you are absolutely right that the hazelnut/pepper sauce would work well with the Chicken Man’s turkey roll. In fact I think the sauce also works well when warmed up with some pan seared scallops or with some of the meatier white fish like cod.

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