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–+ servings

Pork Tenderloin with Tomato and Onion Salad

Escarapuches
Couverts6
Preparation 15 minutes
Preparation time:15 minutes
Deel op Facebook Print Recipe

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
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Course; Pork
Cuisine; European / Spain