By Protein
Grilled Plum & Pork Panzanella Salad Recipe
Ingredients
- 8 oz. ibp Trusted Excellence® Supreme Trim® Boneless Pork Tenderloin
- 3/4 tsp. Salt
- 1/2 tsp. Pepper
- 4 oz. Fried Bread Croutons (Sub-Recipe)
- 2 oz. Fresh Baby Spinach
- 1 oz. Basil Leaves, Fresh Picked
- 4 oz. Grilled Plum Slices
- 4 oz. Red and Gold Cherry Tomatoes, Quartered
- 1 oz. Shallot, Julienned
- 2 oz. Sherry Vinaigrette (Sub-Recipe)
- 1/4 tsp. Fresh Cracked Black Pepper
Delicate slices of pork tenderloin served with a classic Tuscan-inspired bread salad made of fried croutons, bright and juicy tomatoes, shallots, baby spinach, basil, and grilled plums in sherry vinaigrette.
Directions
- Preheat grill to medium and oil grill grates before using.
- Season an 8 oz. piece of tenderloin with salt and pepper and place on the grill. Cook for 15-20 minutes, turning every few minutes until it reaches an internal temperature of 145°F. Remove from heat and allow to rest while assembling the rest of the dish.
- Oil grates and place halved, seeded plum face down and grill 3-5 minutes until lightly charred. Remove from the grill and allow to chill slightly, then slice into eighths.
- In a medium bowl, toss grilled plums, fried bread, baby spinach, basil, tomato and shallot in sherry vinaigrette.
- Place tossed salad center of service plate, leaving space for the tenderloin along the side of dish.
- Slice tenderloin and fan around the side of panzanella salad. Top dish with freshly cracked black pepper and serve immediately.
Fried Bread Croutons
Ingredients
- 16 oz. Ciabatta or Classic Sourdough
- 2 tsp. Salt
- 2 qt. EVOO
Directions
- In a Dutch oven, or thick bottom pot, warm olive oil over medium heat to 325°F-350°F.
- While oil is heating, cut or tear bread into pieces about 2x2" squares.
- Fry bread squares in batches for 3-5 minutes or until golden brown and crispy.
- Toss with salt immediately after frying. Set aside for use in larger recipe.
Sherry Vinaigrette
Ingredients
- 1/4 cup Sherry Vinegar
- 3/4 cup EVOO
- 2 tsp. Dijon Mustard
- 1/4 cup Shallot, Minced
- 1/2 tsp. Salt
Directions
- In a small bowl, whisk together sherry vinegar, Dijon mustard, salt and shallot.
- Slowly drizzle in the olive oil, whisking continuously until the vinaigrette is emulsified.
- Store cold for service.
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