Foie Gras and Flannel's Pepper-crusted Pork Salad
Use farm-fresh veggies to make a salad full of color and taste. Thanks to James Collier from Foie Gras and Flannel for creating this flavor-packed recipe as part of Foodzie's Blogger Tasting Panel.
Meat:
- 1 lb. pork tenderloin
- 2 tablespoons fresh ground black pepper
- 1 tablespoons vegetable oil
Greens:
- Loose green and red leaf lettuce
- Fresh arugula, to taste
- 6-8 golden beets, peeled and quartered
- 1 orange, peeled and sliced
- 1 purple carrot (or regular carrot), grated
- 1 ounces dried currants
- 2 ounces fresh goat cheese
Vinaigrette:
- 1 clove garlic, minced
- 2 tablespoons balsamic vinegar
- 1 teaspoon fresh parsley, chopped fine
- 1 teaspoon fresh thyme, chopped fine
- Pinch of salt and fresh ground pepper (or to taste)
- 5-6 tablespoons olive oil
Preheat oven to 350°. On a cutting board or smooth surface, spoon the SchoolHouse Kitchen® Horseradish-Dill Mustard mustard over the pork, and rub in to coat fully. Spread out fresh cracked pepper and roll the meat in it.
Heat the oil over high in a cast iron skillet; when hot, sear the pork, about two minutes each side. Remove from stove and place immediately in oven, cooking until the meat reaches your desired temperature – I like pork medium-to-medium-well, so there’s still just a little pink throughout. Once cooked, let rest until ready to slice.
While the meat cooks, peel, quarter and steam the beets until fork tender. Chill in fridge until ready to use.
When ready to serve, layer the greens on a large plate, mixing in the currants, beets and orange slices. Slice meat and fan out over the salad, and garnish with the grated carrots. Crumble the goat cheese over everything, then drizzle two tablespoons of the salad dressing.
Making the vinaigrette: Combine garlic, vinegar, SchoolHouse Kitchen® Horseradish-Dill Mustard, herbs and spices in a large mixing bowl and lightly whisk. Continue whisking while lightly pouring in the olive oil to emulsify the mixture. Consistent, repetitive circles with the whisk around the bowl will help.
Check out the original recipe and review of our Horseradish Dill Mustard here.
