Herb-Crusted Pork Salad

Pork

Ingredients

  • 3 pounds pork tenderloin
  • Salt and white pepper, to taste
  • 1 teaspoon vegetable oil
  • 12 slices white bread
  • 1/4 cup cilantro leaves
  • 6 fresh basil leaves
  • 2-3 cloves garlic, crushed
  • 4 whole eggs
  • Mixed salad greens
  • Salad dressing:
  • 1 cup salad oil
  • 1 egg yolk
  • 1/2 cup raspberry vinegar
  • Juice of 1/2 lemon
  • 2 tablespoons Dijon-style mustard
  • 2 teaspoons sugar
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper, to taste

Directions

Heat skillet and sear pork in oil evenly on all sides; remove, reserve.

Trim bread crusts and in a food processor, process bread, cilantro, basil and garlic until all is well combined. Season with salt and pepper. In a bowl, whip eggs lightly and add mustard. Dip pork in eggs and coat well. Then coat with bread mixture, covering well on all sides. For thicker crust, repeat procedure. Place in roasting pan and roast for 15 minutes. Remove and allow to rest for 10 minutes before slicing.

For salad dressing, place egg yolk, vinegar and lemon juice in blender container. Blend, and add the oil slowly to emulsify. Add rest of ingredients and mix well.

Wash and drain greens and toss with dressing, arrange on serving plates. Add four ounces of sliced pork to each salad. Garnish with oven-dried tomatoes and julienned jicama, if desired.

Serving: 12



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Submitted 6/13/05.
Source: http://www.4a2z.com/cgi/rfr.cgi?4recipes-2-http://www.nppc.org/CONS/pastrec
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Herb-Crusted Pork Salad