Pork Tenderloin and Vegetables on Arugula with Lemon Vinaigrette

Swap out a roasted chicken, a big salmon fillet, or some overlapping crisply grilled chops for the tenderloin if you have any of those things and don’t have the pork. Other sautéed or grilled vegetables will work surrounding the meat – even fresh cherry tomatoes and sliced cucumbers will do if you’ve nothing to cook. I do, however, like a mix of fresh and cooked vegetables for nearly any salad; the textures just stand up nicely to one another. Beautiful fresh greens deserve the lightest and perkiest summertime vinaigrette. If you’ve no fresh lemons – though I hope you do – you can make do with a tasty white wine vinegar or just white wine. No grill? Roast your tenderloin in the oven. Link with directions on blog.

Serves 4 or 2 plus leftovers for great pork tacos the next day

Ingredients

Pork tenderloin (1 - 1 1/2 pounds)
Canola or other neutral oil
Kosher salt and fresh ground black pepper
2 tablespoons minced fresh rosemary, or 1 tablespoon dried
Olive oil
8 ounces each sliced mushrooms, any sort and asparagus cut into 1-inch pieces
½ small red onion-peeled and sliced thinly
Garlic clove, minced
4 cups fresh baby arugula
Lemon Vinaigrette – recipe in notes below
½ small ripe tomato- cut into small dice for garnish
1 tablespoon minced fresh parsley for garnish
Parmigiano-Reggiano-shaved for garnish

Instructions

GRILL THE PORK: Prepare the grill for direct cooking over medium heat (350 – 450 degrees F). Pat dry the tenderloin and remove, if necessary, the silver skin (connective tissue) with a small sharp knife. Brush the pork with oil and sprinkle all over with 1 teaspoon kosher salt, ½ teaspoon fresh ground pepper, and 2 tablespoons minced fresh or 1 tablespoon dried (rub between your fingers before using) rosemary, pressing the spices into the meat. Grill the pork over direct medium heat with the lid closed, turning twice, until the outsides are evenly seared and an instant read thermometer inserted into the center registers 145 degrees F – about 20 minutes. Let pork rest 3-5 minutes. Slice thinly. (If one end of the tenderloin is very thin, tuck it under and secure it with toothpicks or a skewer so that it doesn’t overcook.)
SAUTÉ MUSHROOMS + ASPARAGUS WITH ONION/GARLIC: While the pork cooks, heat a large heavy skillet over medium-high flame and add 2 tablespoons olive oil. When the oil is quite hot, stir in the mushrooms, asparagus, and onion. Season with a ¼ teaspoon each kosher salt and fresh ground pepper. Cook, stirring, for 5 minutes or until just barely tender, adding the garlic for the last minute. Remove skillet from heat and set aside.
DRESS THE GREENS: When the pork is cooked and resting, add the arugula to a large bowl and sprinkle with salt and pepper. Drizzle lightly with lemon vinaigrette and toss gently and thoroughly. Taste and adjust seasonings or add a bit more vinaigrette if needed.
ARRANGE FOR SERVING/GARNISH: Place the dressed arugula evenly around the outside of the platter. Carefully add the pork to the center of the greens and spoon the asparagus mixture around the meat. Down the center of the tenderloin, place the diced tomato and then the minced parsley on top of that. Serve while meat is warm, passing a small pitcher of the lemon vinaigrette at the table.

Notes

LEMON VINAIGRETTE: To a small bowl, add 2 tablespoons fresh lemon juice and season it with a generous pinch each of salt and pepper and a drop of Tabasco sauce. Let it rest 5 minutes. Whisk in a teaspoon of whole grain mustard. Slowly drizzle in 2 tablespoons extra virgin olive oil, whisking all the time, until well-mixed. Set aside at room temperature until needed.