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Fresh Salad Recipe #7
Roasted Pork Tenderloin and Cornichon Salad
Ingredients:
2 pork tenderloins, each 3/4 lb.
1 tsp. salt
1 tsp. freshly ground pepper
1 Tbs. unsalted butter
3 tsp. extra-virgin olive oil
1 head butter lettuce
2 cups baby arugula leaves
1 to 2 tsp. white wine vinegar
12 cornichons (no sugar added)
Dijon mustard for serving
Directions:
1. Preheat an oven to 400°F.
2. Sprinkle the pork tenderloins with the salt and pepper. Set an ovenproof fry pan just large enough to hold the tenderloins over medium-high heat and melt the butter with 2 tsp. of the olive oil. When the butter foams, add the tenderloins and sear, turning once, until browned, about 6 minutes total. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat registers 145°F, 12 to 15 minutes. Transfer the tenderloins to a cutting board and cover loosely with aluminum foil.
3. Separate the head of butter lettuce into leaves; reserve the larger outer leaves for another use. Arrange the smaller, pale yellow inner leaves and the arugula leaves on a platter. Drizzle with the remaining 1 tsp. olive oil and the vinegar, to taste. Cut the tenderloins into slices 1/2 inch thick.
4. Arrange the sliced pork and cornichons on top of the greens. Serve immediately, accompanied by Dijon mustard. Serves 4 to 6.
*Recipe Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012).
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