Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin with Fennel & Arugula Salad

09/07/2018 by Living the Gourmet 31 Comments

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Keep your summer festivities easy and delicious with Smithfield Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin served alongside an elegant, refreshing Fennel & Arugula Salad!

“It’s fun to have fun but…you need time to have fun,” alright maybe that’s not quite how the saying goes, but that’s certainly often how it ‘feels.’ Backyard get-togethers under the sun, barbecues that would make Odysseus himself jealous, and cookouts on the beach are all well and good…but if that’s one’s sole source of ‘summer flavor,’ then the summer will assuredly be quite bland for the busy amongst us. I’ve spoken a lot lately about summer fun, and I noticed that I hadn’t posted any tips or recipes for those on a bit of a schedule.

After all, we’ve all been there at some point. The days are blissfully long and pleasantly warm, but by the time you’ve come home or finished whatever needed ‘doing,’ you’ve either been worn thin or it’s almost time to start all over. For precisely that reason, the summer has its own variety of ‘thirty-minute meals’ and ‘gourmet left-overs’ that keep the flavor of the summer alive – and naturally, that’s where today’s recipe comes in.

Smithfield Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin with Fennel & Arugula Salad, prepared in just thirty minutes.

To start things off, we begin with the Smithfield Marinated Fresh Pork, which is readily available at your local Walmart in the Fresh Meat department.

Smithfield Marinated Fresh Pork is 100% pork prepared in fresh, real ingredients, making it a hassle-free solution for any night of the week. They use ingredients that you can pronounce, which makes me a fan, such as pork broth, vinegar, salt, and assorted spices. To prepare, simply follow the directions on the package. Grill, roast, sauté or slow-cook, however, you prefer your pork, Smithfield® delivers with a deliciously marinated and perfectly seasoned cut of meat, making it perfect any night of the week!

From there, we prepare the arugula salad while the pork cooks. To start things off, we heat a large cast iron frying pan, dry, and set some pine nuts in the pan to roast for about a minute or two, but no longer, moving them around as they roast to ensure that they are toasted on all sides. Then remove them from the pan and set them aside.

After that’s done, slice the fennel, arugula, and the parsley as shown below, and then toss them together in a large bowl. After that slice up some salami, some Asiago cheese, and a large black radish, and serve that alongside the salad with the pine nuts as toppings.

Once that’s done, the pork should be ready, and just like that, you’ve all the flavors of the summer in just under thirty minutes.

Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin with Fennel & Arugula Salad

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Author: Living the Gourmet
Total Time: 30 minutes

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Ingredients

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Smithfield Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin

Fennel and Arugula Salad:

1 head of fennel - sliced thin
1 head of Arugula - sliced thin
1 black radish (or your choice of radish) - sliced into thin matchsticks
1 head of Italian parsley - stems removed and chopped
1 cup of salami - sliced into thin matchsticks
1 cup of Asiago cheese or Parmesan cheese - sliced into thin matchsticks
3/4 cup pine nuts - toasted

Lemon and Honey Salad Dressing:

3/4 cup of olive oil
Juice of 2 lemons
3 tbs. of Cider Vinegar
1/4 cup of honey
2 cloves of garlic - grated
1/2 tsp. of red pepper flakes
1/2 tsp. black pepper flakes
1 1/2 tsp. of sea salt

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Instructions

Prepare the Smithfield Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin as directed on the packaging.

Lemon and Honey Salad Dressing:

Combine all of the ingredients for the dressing in a bowl and whisk. Taste the dressing to adjust to your taste.

Fennel and Arugula Salad:

Heat a large cast-iron frying pan and place the pine nuts into a dry pan for a minute or two, moving them around to toast on all sides. Do Not let them burn, they toast quickly.
Remove from the pan and set aside.
Slice the fennel, arugula and chop the parsley and toss together in a large bowl.
Place the salami, pine nuts, radish and cheese in a small bowl for serving with the salad.
Serve with the Lemon and Honey Salad Dressing alongside the sliced tenderloin.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 4-6

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Now, since we don’t want to stop there, the pork reheats excellently for leftovers. First, and most obviously, you could simply slice the leftover pork thin and serve it over the salad left-overs as a light lunch. Or, if you’re feeling more ambitious, you could cube the pork left-overs, and prepare those in wraps or as fajitas with some grilled peppers, sliced onions, mozzarella or cheddar, some sliced avocado, and a dash of hot sauce.

For nights where you aren’t strained for time, you could also chop up the remaining pork, add it to your favorite marinara sauce recipe, and set that over pasta.

And, finally, for more inspiration, don’t forget to check out SmithfieldGetGrilling.com, where you can nominate whoever inspired you to ‘get grilling’ for a chance to win $5000, as well as get some delicious ideas for grilling.

Make sure to check out the Hero of the Grill Contest and Sweepstakes at SmithfieldGetGrilling.com where you can share and nominate who inspired you to get grilling for a chance for your hero to win $5,000! Not to mention you can enjoy great grilling content and enter for a chance to win prizes EVERY DAY!

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Enjoy with Love!