Jun 182016

For the Pork:
2 pork tenderloins, sliced into 1/2″ medallions
1/4 cup Ariadne Pure Extra-Virgin Olive Oil
2 tablespoons Ariadne Pure Greek BBQ Seasoning
1 tablespoon Sea Salt
1/4 cup Ariadne Pure Carob Syrup
Freshly ground pepper

For the Arugula Salad:
4 cups arugula, rinsed
3 tablespoons lemon juice, caper juice, or white wine vinegar
1/4 cup Ariadne Pure Extra-Virgin Olive Oil
Sea Salt

For the Pork:

  1. Place the pork medallions in bowl. Whisk together the olive oil, Greek BBQ Seasoning and Sea Salt and massage into the pork. Let marinate for 2-4 hours.
  2. Heat a heavy skillet over medium heat and add pork medallions, sauté until medium rare. Drizzle with Carob Syrup and cook for a few minutes until the meat is browned and caramelized.

For the Arugula Salad:

  1. Whisk together the lemon juice (or other acid), olive oil and sea salt.
  2. Drizzle over arugula and gently toss to fully incorporate the dressing.

Serve medallions on a bed of arugula salad and enjoy with a French Rosé.

NOTE: The pork can also be cubed, marinated and cooked on cocktail skewers for tasty little party bites.


About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

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