Preparation time: 60 min.
A garlic studded pork tenderloin with an almond vinaigrette, the result: a fusion of nutty and meaty flavors served on a bed of bitter greens like arugula (aka rocket or rucola). A tasty recipe from Umbria in Italy.
- 1 1/4 lbs (560 g) of pork tenderloin
- 1/2 cup (115 ml) extra virgin olive oil
- 1 Tbsp olive oil
- 5 Tbsp (80 ml) red-vinegar
- 1/2 cup (115 g) slivered almonds
- 1 garlic clove, cut into thin slivers
- 2 garlic cloves, coarsely chopped
- 2 Tbsp water
- red vine vinegar to taste
- 1/4 cup (60 g) fresh parsley chopped
- Arugula (Rocket/Rucola) greens
Place rack in the middle of oven and preheat it to 375°F (190°C).
Pat pork tenderloin dry. Make small incisions all over the pork tenderloin and stud it with the garlic slivers.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Brown tenderloin all over for about 6 minutes in total. Transfer pork to a roasting pan and roast it for 20-25 minutes. Let pork stand on a cutting board for about 10 minutes before slicing it.
While pork stands, add red vinegar to the skillet in which you have browned the tenderloin. Bring it to a rapid boil. Scrape the brown bits from the skillet bottom with a wooden spoon stirring constantly until vinegar is reduced to half in about 30 seconds.
Transfer skillet juices to a measuring cup and add enough olive oil to make a 3/4 cup (180 ml) of liquid. Set aside.
In a food mill, process the 1/2 cup (115 g) almonds with the 2 chopped garlic gloves, water, salt and pepper to taste until it results into a coarse paste.
With the motor running add the olive oil and pan juices mix to the almond paste. If too thick, add more water or vinegar to thin it up. Add chopped parsley. Mix well and adjust taste if necessary.
Toss Arugula with a bit of Vinaigrette. Top with the pork tenderloin slices and drizzle it with more of the almond vinaigrette. Serve with a crusty bread.