This salad is equal parts straightforward and gratifying. The magic is in the marinate, a sweet combination of lemon juice, brandy, thyme and honey. Marinade the pork in advance, then the meal comes together in just under half an hour, making it great for fast dinners and packed lunches. Kumquats, whose flavor is softly sweet with citrus sourness and the tartness of an orange peel, are a lively and colorful addition to any spring-time salad. I love them with the juicy pork tenderloin and toasted walnuts. -Mallory
Lemon Brandy Pork Tenderloin & Kumquat Salad
Serves 4
For the marinade:
zest of 1 lemon
3 lemons, juiced
1/2 cup brandy
2 tablespoons fresh thyme leaves
1/4 cup honey
1/4 cup olive oil
2 tablespoons dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
1 2-pound pork tenderloin
Whisk together lemon zest, lemon juice, brandy, thyme, honey, olive oil, dijon mustard, salt and pepper. Place the pork tenderloin into a re-sealable plastic bag, add the marinade and refrigerate overnight, or 8-10 hours.
Preheat oven to 350 degrees. Heat a cast iron skillet over medium high heat. When the skillet is hot, add the pork along with 1/2 cup of the marinade. Discard the remaining marinade. Brown the pork for 3-4 minutes on each side, then place in oven and cook for 20 minutes, or until the internal temperature of the pork reaches 145 degrees fahrenheit. Remove from the oven and let cool for 10 minutes before slicing and serving.
Lemon Vinaigrette:
1 shallot, minced
1 teaspoon fresh thyme leaves
2 tablespoons white wine vinegar
1/2 lemon, juiced
2 teaspoons dijon mustard
1/3 cup olive oil
salt and pepper to season
Whisk together shallot, thyme, vinegar, lemon juice, dijon mustard, olive oil and salt and pepper. The dressing will keep in the refrigerator for 2-3 days.
For the salad:
6 cups of mixed greens
1 cup walnuts, toasted
Topped with sliced pork and lemon vinaigrette.
