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!
Herb Pork Tenderloin with Warm Potato and Kale Salad
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.
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.
Take out potatoes and kale- pour sesame sauce on and toss. Cut pork tenderloin. Plate it up and enjoy the fruits of your labor!
Tagged: dinner, Garlic, Gluten-free, herbs, Kale, Meat, pork, potatoes