Grilled Pork Loin with Blue Cheese and Walnut Vinaigrette

By danaheller

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Ingredients

• For the potato puree:
• 1 cup plus 1 teaspoon extra-virgin olive oil, divided
• 1/2 tablespoon minced fresh rosemary
• 2 cloves garlic, minced
• 1 tablespoon minced shallot
• 1/4 cup chopped walnuts
• 2 ounces good-quality blue cheese (such as Maytag), crumbled
• 1/2 cup good-quality sherry wine vinegar
• 1 1/2 tablespoons minced fresh Italian parsley
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds Yukon Gold potatoes
• 4 tablespoons unsalted butter, melted
• 3/4 cup heavy cream
• Kosher salt and white pepper
• For the haricots verts:
• 2 ounces applewood smoked bacon, or lardons cut into small pieces
• 1 teaspoon extra-virgin olive oil
• 1 pound haricots verts or seasonal green beans, ends trimmed
• 1 tablespoon minced shallot
• 2 garlic cloves, minced
• 1/2 cup skinned, seeded and diced roma tomatoes
• Kosher salt and freshly ground black pepper
• For the pork:
• 4 (6-ounce) boneless pork loin chops
• Kosher salt and freshly ground black pepper

Details

Servings 4

Preparation

Step 1

and shallot and sauté until soft. Set aside and allow to cool before proceeding. When the herbs have cooled, combine herbs, walnuts, blue cheese, vinegar and parsley in a mixing bowl and whisk to combine. While whisking, add the 1 cup olive oil in a slow, steady stream until completely combined. Season to taste with salt and pepper. (Any unused vinaigrette may be kept in an airtight, nonreactive container in the refrigerator for up to 1 week.)

For the potato puree: Peel and dice potatoes and cook in salted boiling water until fork-tender. Drain the water and run the potatoes through a ricer or food mill while still warm (or use a potato masher). Stir in the melted butter. Warm the cream in a saucepan, then fold in enough cream to give the potatoes a smooth, creamy consistency. Season with salt and white pepper to taste.

For the haricots verts: Bring a large pot of water to boil. Meanwhile, in a medium sauté pan, render bacon with olive oil until bacon is just crisp. Blanch the beans in the boiling water and drain. Add the blanched beans to the bacon, then the shallot and garlic and sauté over medium heat. When the beans are hot throughout, add diced tomatoes and toss to combine. Season to taste with salt and pepper. Set aside and keep warm until ready to serve.

For the pork: Season the meat with kosher salt and black pepper and grill or pan roast to desired temperature. Medium is always recommended for pork.

To assemble, place one-fourth of the potato puree in the center of each of 4 entree plates and top with one-fourth of the haricots verts. Place one piece of pork over the beans on each plate, and then drizzle each serving with about 2 tablespoons vinaigrette, or more to taste. Serve immediately.

Tester's note: Use boneless pork loin chops or pork tenderloin, suggests chef Mike Blydenstein. You will have plenty of leftover vinaigrette, which is excellent served over salad greens.

Make the vinaigrette first and set aside. Then cook the potatoes while you blanch the haricots verts and chop the ingredients for the bean sauté. Start the grill; prepare the potato puree while the grill preheats, then sauté the haricots verts while the meat cooks.