Pork Tenderloin and Citrus Salad
This colorful salad features a pork tenderloin, which is cut into medallions and seasoned with our Citrus & Basil Rub.
- 2 plum tomatoes
- 1/2 cup (125 mL) diced red onion
- 1 ear corn on the cob, husk and silk removed (about 1 cup/250 mL kernels)
- 1 orange, cut into segments (see Cook's Tip)
- 4 cups (1 L) torn romaine lettuce
- Citrus Sauce
- 2 oranges
- 1 serrano pepper, seeded
- 1 lime
- 2 tbsp (30 mL) Garlic Oil or olive oil
- 1 tbsp (15 mL) packed brown sugar
- 1 garlic clove, pressed
- 2 tsp (10 mL) Citrus & Basil Rub
- 1 lb (500 g) pork tenderloin
- 1 tbsp (15 mL) Citrus & Basil Rub
For salad, seed tomatoes with Core & More; dice with Color Coated Tomato Knife. Dice onion with Santoku Knife. Remove kernels from corn (see Cook's Tip). Combine tomatoes, onion, corn and orange segments in Classic Batter Bowl; set aside. Wash lettuce; drain and set aside.
For citrus sauce, zest one orange with Microplane® Adjustable Fine Grater to measure 1 teaspoon zest. Juice both oranges with Juicer to measure 1/2 cup juice. Chop serrano pepper using Food Chopper. Juice lime into Small Batter Bowl using Citrus Press. Add orange zest, juice, serrano pepper, oil, brown sugar, garlic pressed with Garlic Press and citrus rub; whisk using Stainless Whisk and set aside.
For pork, trim silver skin and cut tenderloin into 12 equal medallions using Chef's Knife. Slightly flatten each medallion with flat side of Meat Tenderizer; rub pork with citrus rub. In (12-in.) Skillet, cook pork over medium-high heat 4-5 minutes on each side or until browned, turning once using Chef's Tongs. Remove pork from Skillet; keep warm. Cook citrus sauce in same Skillet over medium heat 2-3 minutes or until sauce is slightly thickened, stirring to loosen browned bits from bottom of Skillet using Silicone Flat Whisk. Remove from heat and pour 1/4 cup of the sauce over tomato mixture; toss to coat.
To serve, place lettuce in center of each serving plate; top with tomato mixture and three pork medallions. Drizzle with remaining sauce.
- 4 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 310, Total Fat 14 g, Saturated Fat 2.5 g, Cholesterol 75 mg, Carbohydrate 21 g, Protein 26 g, Sodium 450 mg, Fiber 3 g
To remove kernels from a fresh ear of corn, cut tip off of ear using Utility Knife, creating a flat base. Hold corn by husk end and stand upright on cutting board. Cut downward to remove several rows of kernels. Rotate corn and repeat until all kernels are removed.
If desired, 1 cup frozen or canned corn can be substituted for the fresh ear of corn.
To make orange segments, cut a thin slice from the top and bottom of the orange using Paring Knife. Stand the orange upright. Cutting from top to bottom, carefully trim away peel and white membrane. Turn orange on its side and cut down both sides of membrane. Remove segment. Repeat with remaining segments.
For a kid-friendly version of this recipe, prepare ingredients for Salad, omitting lettuce and onion. Prepare Citrus Sauce as directed and set aside. Substitute 1 pound boneless, skinless chicken breast halves for the pork. (Do not cut chicken into medallions.) Cook chicken 10-12 minutes or until internal temperature reaches 170°F. Finish preparing Citrus Sauce as directed in Step 3. Toss 3 cups hot cooked rice with 1 tablespoon snipped fresh parsley. To serve, cut chicken diagonally into slices. Spoon rice onto serving plate. Top with a portion of the tomato mixture and one chicken breast; drizzle with sauce.