Pork Tenderloin with Shitake Sesame Vinaigrette and Goat's Cheese Salad

Anthony Bourdain used to say anything and everything pork sent him into an apoplectic mess, or something to that effect. I'm right there with him and you will be too when you grill this pork tenderloin to perfect tenderness. Mind you I'm not sure that the Shiitake Sesame vinaigrette doesn't just take over the edge.

12 oz pork tenderloin
1 lemon, freshly squeezed
3 Tbsp. extra virgin olive oil
6 oz Shitake Sesame Vinaigrette (see note)
2 stalks Romaine lettuce, chopped
2 Tbsp. walnuts, chopped
2 Tbsp. goat's cheese
1 tsp. lemon pepper

Marinate pork in lemon juice and olive oil for 30 minutes before grilling. Preheat grill - place tenderloin on high heat for 3-4 minutes per side. Take off and let rest for 5-6 minutes - slice into ½" pieces fan on to the plate.

Mix lettuce, add walnuts, goat's cheese and lemon pepper, toss with dressing.

Cook's Note: Use the recipe below for Shitake Sesame Vinaigrette or pick up a bottle of Annie's Shiitake Sesame Vinaigrette.

Shiitake Sesame Vinaigrette:
2 dried shiitake mushrooms
1½ tsp. sesame seeds
1 cup avocado or grapeseed oil
1/3 cup apple cider vinegar
2 Tbsp. + 2 tsp. tamari soy sauce
3 Tbsp. reserved mushroom soaking water
1½ tsp. toasted sesame oil

Soak mushrooms how in bowl of warm water to re-hydrate Combine all ingredients in a small bowl and mix well. This will make more than 6 oz so you will have leftovers.

Charles Woollett

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