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Pork Tenderloin, Arugula, Asparagus & Poached Egg Salad

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Pork tenderloins cook up quickly for this full dinner with an asparagus and arugula salad topped with a poach egg. Served with a side of raspberries and blueberries, to add a little sweetness to the meal.

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Ingredients

  • 2 (1 1/2-pound) organic pork tenderloins
  • 2 tablespoons extra virgin olive oil
  • Salt, pepper & garlic powder
  • 4 eggs
  • 1/4 cup distilled vinegar
  • 1 large organic lemon, juiced
  • 1 teaspoon organic lemon zest
  • 1 teaspoon organic fresh tarragon, chopped
  • 1/3 cup extra virgin olive oil
  • 18 organic asparagus stems
  • 3 tablespoons water
  • 2 large organic carrots, peeled and shaved
  • 1 container pre washed organic arugula
  • 6 large, free range organic eggs, poached
  • 1 pint organic raspberries, washed
  • 1 pint organic blackberries, washed

Details

Servings 6
Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

Trim excess fat from pork. Slice into medallions.

Heat large frying pan. Add olive oil. Add pork seasoned with salt, pepper and garlic powder.

Cook for 5 to 7 minutes. Searing and seasoning both sides.

Break each eggs into its own small bowl. Fill a straight sided skillet with about 2 inches of water and bring to a boil. Add vinegar and reduce heat to a gentle simmer. Gently add the eggs one at a time into the simmering water. Cook eggs for 4 minutes 20 seconds. Use a slotted spoon to remove the eggs from the boiling water. Place them on a clean kitchen tool to drain for a minute.

Peel and shave carrots. Set aside. Place asparagus on a dinner plate add 3 tablespoons of water. Cover with another dinner plate. Cook in the microwave on high for 2 minutes.

Whisk lemon juice, zest, tarragon together. Slowly add olive oil while continuing to whisk. Add salt and pepper to taste.

Toss asparagus, carrots, arugula in a large bowl with the dressing.

Divide the salad among 6 plates. Top with the poached egg. Add pork on the side.

Serve with raspberries and blackberries on the side.

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