Summer

Seared Pork Tenderloin with Skillet Cherry Mostarda + Mint Rice Salad

by:
July 10, 2013
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0 Ratings
Seared Pork Tenderloin with Skillet Cherry Mostarda + Mint Rice Salad
  • Serves 4
What You'll Need
Ingredients
  • 1 small (1-pound) pork tenderloin, trimmed of silverskin
  • 2 tablespoons olive oil plus more for pork, divided
  • Kosher salt and freshly ground black pepper
  • 1 cup cherries, smashed to remove pit
  • 1/4 red onion, finely chopped
  • 1 tablespoon grainy mustard
  • 2 teaspoons white-wine vinegar, divided
  • 1/2 cup mint leaves, thinly sliced
  • 1 1/2 cups cold, leftover cooked white rice
  • 1/4 cup roasted almonds, coarsely chopped
Directions
  1. Heat a large, heavy skillet over medium-high heat until very hot. Rub pork tenderloin with olive oil and season generously with salt and pepper. Add pork to pan and cook, turning often, until evenly browned, about 14 minutes total. Transfer to a cutting board to rest. (Reserve skillet.)
  2. Meanwhile, in a medium bowl, stir together remaining 1 tablespoon oil and 1 teaspoon vinegar; toss with rice, mint and almonds. Season rice salad with salt and pepper.
  3. Add 1 tablespoon olive oil and onion to reserved skillet. Cook, stirring release browned bits from bottom of pan, until onion is tender, about 4 minutes. Stir in cherries, remaining vinegar and mustard to skillet.
  4. To serve, slice tenderloin into 1-inch pieces. Divide rice salad among plates and serve topped with tenderloin and cherry mostarda.
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  • zpalmieri
    zpalmieri
  • boulangere
    boulangere
  • kgindermaur
    kgindermaur
Caroline Wright
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.

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3 Reviews

zpalmieri
zpalmieri November 27, 2013
The rice is a-ma-zing!
I wanted to use frozen cherries but my grocery store didn't have any, so I went with frozen berries instead. Delicious, easy, and not expensive!
 
kgindermaur
kgindermaur September 18, 2013
This is SO GOOD! Cherries + pork >> why didn't I think of that? The minty rice is a great balance for the pork as well. I've made this twice, with frozen and fresh cherries, and fresh were by far the better choice. Thanks!
 
boulangere
boulangere July 10, 2013
I love cherries with pork, and the mostarda sounds lovely. I always have leftover rice just waiting to be incorporated into something. Last night I made quinoa with some mint that nestled itself beneath a gently seared lamb chop; the moral of the story is that mint with pork and cherries sounds divine!