Sumthin’ in the Key of Savory
Seared Pork Medallions with Strawberry-Feta Salsa
Our plea for a little something strawberry sent gastro-tinkerer Brys Stephens off in search of inspiration. His mind quickly seized on fusing sweet (strawberries), salty (feta) and savory (pork). “Fresh strawberries add a fruity note that plays off nicely against rich seared pork and the tang of feta cheese,” he suggests.
Photography by James Kim
Brys Stephens
Co-founder, Cookthink.com
PREP TIME: 15 min.
COOK TIME: 25 min.
SERVES: 4
INGREDIENTS
1 cup basmati rice
2 cups water
4 tablespoons olive oil
1 (1- to 1 1/2-pound) pork tenderloin
Salt and pepper (to taste)
8 ounces fresh strawberries, chopped
3 teaspoons fresh marjoram, coarsely chopped
4 ounces feta cheese, crumbled
3 tablespoons lime juice
Marjoram leaves (garnish)
Lime wedges (garnish)
PREPARATION
Rinse the rice well in a colander. Combine rice, water, a pinch of salt and a splash of olive oil in a heavy saucepan. Cover the rice, and bring it to a boil. Reduce to a simmer, and cook just until it has absorbed all the water (15 to 20 minutes).
While the rice is cooking, slice the pork tenderloin crosswise into 2 inch-thick medallions. Arrange medallions between sheets of plastic wrap, and pound to 1 inch thick. Season on both sides with salt and pepper.
Chop strawberries and marjoram; crumble the feta. Combine in a medium bowl along with 3 tablespoons each of olive oil and lime juice. Toss gently to combine and season to taste with salt and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the pork medallions. Brown on the one side (2 to 3 minutes), then turn, reduce the heat slightly and brown on the other (2 to 3 minutes). Remove the pan from heat, cover the skillet and let the pork continue to cook until it reaches an internal temperature of 150 F.
Spoon the rice onto a platter and top with pork medallions. Cover with salsa and garnish with marjoram leaves and lime wedges.
(July 2009)
Tags: cookthink.com, feta, pork tenderloin, recipe, rice, salsa, seared pork, strawberry