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This recipe is the result of a quick experiment to serve pork tenderloin on a salad with a cooked garlic, ginger and mint dressing.
The dish was really fast to prepare and turned out to be really tasty.
- 1 pork tenderloin
- 1 small onion, finely chopped
- 1½ oz / 45g fresh ginger, finely chopped
- 5 cloves garlic, peeled and finely chopped
- 2 tsp vegetable oil
- ¼ tsp salt
- ¼ tsp finely grated lime zest
- 1/8 tsp cayenne pepper
- ¾ cup / 125ml dry white wine
- ¼ cup / 60 ml water
- juice of 1 lime
- 3 tbsp / 45ml vegetable oil
- 1 cup chopped fresh mint leaves
- handful of cilantro, chopped
- 1 lettuce, washed and leaves cut/ripped into bite-sized pieces
- Cherry tomatoes and mushrooms for garnish
- Salt to taste
- Set heavy pan over medium-high heat. Add vegetable oil. Brown tenderloin from all sides. Remove, set aside.
- Add onion, cook until softened. Do not brown, reduce heat if necessary.
- Add ginger, garlic and salt. Cook for a few minutes.
- Add lime zest, white wine, cayenne and water. Return pork tenderloin to pan. Simmer covered until core temperature has reached 145°F / 63°C (ca. 15-20 minutes). Remove from pan wrap in aluminum foil and let rest while finishing the salad.
- Turn off heat. Add lime juice, 3 tbsp of vegetable oil, mint leaves and cilantro. Adjust seasoning with salt. This is the dressing.
- Toss the lettuce with the dressing.
- Slice the tenderloin.
- Serve the tenderloin on top of the salad. Garnish with sliced cherry tomatoes and finely sliced mushrooms.
Preparation time ca. 30-45 minutes
Yields 4 servings
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