PORK LOIN SALAD WITH DATE VINAIGRETTE
Time in the Kitchen: 20 minutes
Servings: 2
½ pound pork loin
4 dates, pitted
6 anchovy fillets
grated zest of 1 large lemon
23 garlic cloves
½ cup olive oil
1 tablespoon sherry vinegar
1 fennel bulb
4 handfuls of mixed salad greens
In this recipe a surprising combination of ingredients come together in an unforgettable way, resulting in a sweet, salty and garlicky salad that's
downright addictive.
Slice the pork loin into rounds no more than 1-inch thick. Lightly salt and pepper the meat and set aside.
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.
Remove the stem and fronds from the fennel and cut the bulb in half, removing the inner core. Slice each half into very thin strips. If you have a
mandoline, use it to slice the fennel paper-thin.
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
crunchy fennel, longer to soften the texture and make the flavor milder.
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.
Toss the salad greens with the remaining vinaigrette and divide on two plates. Top with the fennel and pork.
Macronutrient Profile (perserving)