Pork Loin with Vinaigrette on Romaine

This is a variation on a tasty recipe I found last week in the Indianapolis Star. To my delight, pork loin was also on sale last week, so the creation of this dish was inevitable. There’s really no amusing anecdote to accompany this meal, so here it is, plain and simple:

  • 1 1/4 pounds pork tenderloin, sliced 1/4″ to 1/2″ thick (most grocery stores slice it for free)
  • 1-2 small shallots, minced
  • 1 clove garlic, minced
  • 1 Tablespoon lemon juice
  • pinch of salt
  • pinch of black pepper
  • 1/4 to 1/2 cup olive oil, depending on preference
  • 1/4 cup balsamic vinegar
  • 1 head Romaine lettuce
  • crumbled plain feta cheese (you decide how much!)
  • 1/4 to 1/2 cup sliced almonds
  • 2-3 pears, sliced (use your favorite variety)
  1. Preheat grill to medium. Cook tenderloin for approxiamately 20 to 25 minutes, turning periodically, until cooked to 160 degrees internally. (If using a George Foreman grill, preheat for 10 minutes, cook for a few minutes on each side.) Remove from the grill and let rest for 5-10 minutes.
  2. Meanwhile, saute minced shallots and garlic in the olive oil for a few minutes. Add lemon juice, balsamic vinegar, pepper, and salt. Whisk until combined. You will want to whisk this dressing again right before serving, as this combination tends to separate naturally.
  3. Wash, drain, and tear up lettuce while the meat rests.
  4. Toss lettuce, feta cheese, and almonds. Top with the sliced and grilled pork loin and vinaigrette. (The vinaigrette can be served on the side, as suggested, or mixed in with the salad.) Serve with the sliced pears. This meal can also be complimented by a semi-dry white wine, such as Tabor Hill. Bon appétit!

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