Pork Loin Salad with Date Vinaigrette
0 - Paleo, 4 - Primal Blueprint | Quick & Easy - Thurs, Pork
Ingredients
1/2 pound pork loin
4 dates, pitted
6 anchovy fillets
grated zest of 1 large lemon
2 garlic cloves
1/2 cup olive oil
1 tbsp sherry vinegar
1 fennel bulb
4 handfuls of mixed salad greens
Directions
pg. 97
--
1. Slice the pork loin into rounds no more than 1 inch thick. Light salt and pepper the meat and set aside.
2. In a food processor or blender, process dates, anchovies, lemon zest, garlic cloves, olive oil and vinegar until blended as much as possible. The vinaigrette will have a thick, chunky texture.
3. Remove the stem and fronds from the fennel and cut the bulb in half, removing the inner core. Slice each half into very thing strips. If you have a mandolin, use it to slice the fennel paper-thin.
4. Heat a few tablespoons of olive oil in a skillet over medium heat. Add the fennel, sautéing until lightly browned, about 3 minutes for slightly crunch fennel, longer to soften the texture and make the flavor milder.
5. Add the pork and as the first side cooks, spread about a teaspoon of the vinaigrette onto each piece. After three minutes, flip the pork medallions and cook just a few minutes more, so the outside of the meat is browned but the inside is still a bit pink.
6. Toss the salad greens with the remaining vinaigrette and divide onto two plates. Top with the fennel and pork.