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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


Tuesday, April 10, 2012

Curried Pork Medallions on Watercress

This is a lovely, light, summery salad.  I made it several times last summer and pulled it out to enjoy along with the warm spring weather we've been having lately. 

Here are the ingredients: pork tenderloin, watercress, radishes, tangerines...

And for the marinade/dressing: maple syrup, sesame oil, curry paste, soy sauce and rice vinegar.

Mix the marinade ingredients together and marinate the pork tenderloin for at least 30 minutes and up to a few hours.

Grill the tenderloin and reserve the marinade.

Boil the marinade for about 5 minutes.  This will be the dressing for the salad.  

Slice some radishes.

Peel the tangerine, halve it and slice it into segments.  This is much easier than cutting supremes and just as tasty.  

Wash and spin dry your watercress.  You can also use other greens or a combination of cress and greens, which I did here.

Top the greens with sliced radishes and oranges.

Then top that with thinly sliced pork tenderloin. 

Drizzle with the warm curry dressing for a delicious, light spring or summer meal.  

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