Pork Tenderloin with Tomato and Onion Salad
Escarapuches
Equipment
- medium bowl
- platter
- stovetop griddle
Ingredients
- 2 medium ripe tomatoes cut into ½-inch cubes
- 1 large onion slivered
- 1 garlic clove finely chopped
- ¼ cup extra-virgin olive oil
- 1 teaspoon red wine vinegar or sherry vinegar
- ¼ teaspoon ground cumin
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 3 tablespoons dry white wine
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 6 peppercorns smashed
- ¼ teaspoon red pepper flakes
- Kosher or sea salt to taste
- 1 bay leaf crumbled
- 1½ to 2 pounds pork tenderloin
Instructions
- In a medium bowl, combine all the ingredients except the pork and let sit for 5 minutes.
- Cut the pork tenderloin into ½-inch-thick strips, then cut each strip crosswise into 1-inch pieces.
- Heat a greased stovetop griddle over high heat.
- Add the pork and cook, turning once, until no longer pink in the center.
- Place the cooked pork on a platter.
- Remove the bay leaf from the tomato and onion salad.
- Spoon the tomato and onion salad on top of the cooked pork.
- Serve hot.
Notes & Wine Advice
Adjust seasoning according to taste preferences. This dish pairs well with rice or crusty bread.
Nutrition values
Calories: 280 kcal