Finally, finally it’s cooling down enough to use the oven for dinner! We’re still trying to make use of Asian Pears, hence the salad. And our supermarket had lovely looking pork tenderloins that were very small; perfect for two. This is Dustin’s recipe.
For the Pork:
1 small pork tenderloin
1 clove of garlic, chopped
3 sprigs of rosemary
Worcestershire sauce to taste
olive oil
salt
pepper
- Preheat oven to 400 degrees.
- Season tenderloin with ample salt and pepper. Oil a baking dish with olive oil and place tenderloin in dish. Rub chopped garlic and rosemary into the tenderloin. Coat exposed surfaces of tenderloin with Worcestershire sauce.
- Place in oven. Bake for 15-20 minutes or until done.
For the Salad (adapted from Gourmet):
1/8 cup olive oil or more to taste
1 TBS. cider vinegar
1 TBS. maple syrup
1/2 TBS. chopped fresh tarragon (we omitted this because there’s no tarragon in Japan!)
1 tsp. whole grain mustard
1/4 tsp. salt
1/2 an Asian pear, cored and cut into matchsticks
In a small jar (or use an almost-empty mustard jar and omit the tsp. of mustard), combine the ingredients for the dressing, except the pear, and shake. Transfer to a bowl and add the pear matchsticks. Spoon on top of fresh baby spinach leaves.
