Roast Pork Tenderloin with Orange-Papaya Salad

By sadams1001

An Asian-accented dish that matches well with a vibrant Chardonnay

Ingredients

• 1 1 1/2-pound piece pork tenderloin, silver skin removed
• 1/2 teaspoon salt, plus more as needed
• 1 tablespoon peanut oil
• 1 large papaya, peeled, seeded and sliced
• 2 oranges, peeled and diced (reserve the juice)
• 1 bunch green onions, thinly sliced (about 1 cup)
• 1 bunch watercress, washed, dried, and large stems removed
• 1/4 cup olive oil
• 1 tablespoon sesame oil
• 1/4 cup orange juice (from the diced oranges)
• Freshly ground pepper to taste

Details

Servings 6
Adapted from winespectator.com

Preparation

Step 1

1. Rub the pork loin with 1/2 teaspoon salt. Set aside at room temperature for 30 minutes.

2. Preheat the oven to 200° F.

3. Put a 10- to 12-inch cast-iron skillet over medium-high heat on the stove. Add the peanut oil. Brown the pork on all sides until medium-rare (internal temperature of 100 to 110° F), about 8 to 10 minutes. Put the pan in the oven until the pork reaches an internal temperature of 145° F, about 20 minutes. Remove the pork to a cutting board, covering loosely with foil to rest for 5 to 10 minutes.

4. In a medium bowl, gently toss together the papaya, diced orange, green onion and watercress. Reserve a few sprigs of watercress for garnish.

5. In a small, screw-topped jar, combine the olive and sesame oils and orange juice, and salt and pepper to taste. Cap tightly and shake vigorously. Pour the dressing over the salad and toss it well. Season with salt and pepper to taste.

6. To serve, cut the pork into thin slices and divide among 6 plates, or arrange on a platter. Pile the salad on the plates or in the center of the platter