Pork Tenderloin with Greens and Apples

By Brie

One bite of this pork dish and it will become a weekly staple. It's easy and delicious.

Ingredients

• For the Greens:
• 2 bunches swiss chard
• 4 tablespoon olive oil (divided)
• For the Pork:
• 1 pork tenderloin (cut into medallions)
• For the Greens:
• 2 bunches swiss chard
• 4 tablespoon olive oil (divided)
• For the Pork:
• 1 pork tenderloin (cut into medallions)
• 4 tablespoon robiola
• For the Salad:
• 2 tablespoon sherry vinegar
• 1 shallot
• 3 tablespoon grain mustard
• 4 tablespoon olive oil
• salt
• 1 granny smith apple (julienned)
• 1 tablespoon fresh tarragon
• For the Greens:
• 2 bunches swiss chard
• 4 tablespoon olive oil (divided)
• For the Pork:
• 1 pork tenderloin (cut into medallions)
• 4 tablespoon robiola
• For the Salad:2 tablespoon sherry vinegar 1 shallot 3 tablespoon grain mustard 4 tablespoon olive oil salt 1 granny smith apple (julienned) 1 tablespoon fresh tarragon

Preparation

Step 1

For the Pork:

Season pork with salt on both sides.

Heat 2 tablespoons of olive oil in a cast iron skillet. Add pork and pan roast for about 2 minutes per side. Once the pork has been flipped top each piece with robiola.

Cover pan with pot top to help melt the cheese for another 1-2 minutes. Once cheese has melted remove pork from pan.

For The Salad:

Thinly slice the shallot and put in mixing bowl. Add a pinch of salt, sherry vinegar, olive oil, mustard, torn tarragon, and julienned apple. Toss to combine and season with more salt if necessary.

For the Greens:

Place swiss chard on griddle with 2 tablespoons olive oil and a sprinkle of salt. Cook for 1-2 minutes and flip. Cook until green have wilted. Add another small pinch of salt and remove from heat.

To Serve:

Plate cooked swiss chard and top with a piece of pork. Top the pork with some of the apple tarragon salad and a drizzle of the vinaigrette from the bowl.