Adventures Recipes

Thursday, January 26, 2006

Rosemary Lemon-Pepper Pork Tenderloin with Creamy Lemon-Parmigiano Dressed Greens and Garlic Croutons

Rosemary Lemon-Pepper Pork Tenderloin with Creamy Lemon-Parmigiano Dressed Greens and Garlic Croutons
From 365: No Repeats by Racheal Ray

2 1/4 pounds pork tenderloin
2 lemons, zested and juiced
1/2 tablespoon freshly ground black pepper, coarsely ground
4 cloves garlic, chopped
2 sprigs fresh rosemary, leaves stripped and finely chopped
7 tablespoons extra-virgin olive oil (EVOO)
Coarse salt
3 slices country style bread , thick slices, cut into cubes
3 tablespoons mayonnaise, heaping tablespoons
1/2 cup Parmigiano-Reggiano cheese, grated
2 large romaine lettuce hearts , chopped (or 8-10 cups mixed greens)

1. Preheat the oven to 500°F.
2. Trim the silver skin or connective tissue off the tenderloins with a thin, sharp knife.
3. Place the tenderloins on a rimmed nonstick cookie sheet. In a bowl mix together all of the lemon zest, the juice on 1 lemon, the coarse black pepper, 3 cloves of the chopped garlic, the rosemary, 2 tablespoons of the EVOO, and some salt. Thoroughly coat the tenderloins in the rosemary-lemon-pepper mixture, rubbing it into the meat. Roast in the hot oven for about 20-22 minutes. Once roasted remove to a cutting board to rest for a few minutes, loosely tented with aluminum foil.
4. To make the croutons, preheat a medium skillet over medium-high heat with 2 tablespoons of the EVOO and add the cubed bread; toss to coat in the oil. Add the remaining clove of chopped garlic, salt, and pepper and toast the bread crumbs, stirring frequently until golden brown. Remove from heat and reserve.
5. While the croutons are toasting, in a bowl combine the mayo and the juice of the remaining lemon. Whisk in 3 tablespoons of EVOO, season with pepper and stir in the grated cheese.
6. Once the pork is out of the oven and resting, put the salad together. In a salad bowl combine the croutons with the greens. Pour the dressing over the salad and toss to coat. Thinly slice the rested pork tenderloins and serve alongside the salad.


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