Pork Medallions With Pepper Thyme Vinaigrette
|Olive oil||1⁄2 Cup (8 tbs)|
|Lemon||1 , juiced|
|Bibb lettuce head||1 , leaves separated, washed, and dried|
|Frisee head||2 , washed, dried (Baby Curly Endive)|
|Cherry tomatoes||1 1⁄2 Cup (24 tbs)|
|Lemons||2 , juiced|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Black peppercorns||1⁄4 Cup (4 tbs)|
|Shallots||6 , finely chopped|
|Fresh thyme||1 Teaspoon|
For the pork:
Rinse and pat dry the tenderloins.
Slice on the diagonal into 1/4-inch medallions.
Place them in a noncorrosive container and marinate in the olive oil, lemon juice, and thyme.
Cover and refrigerate for 2 hours, turning after 1 hour.
For the vinaigrette:
Place the lemon juice in a small bowl.
Add the salt, then the olive oil in a thin, steady stream, whisking constandy.
Set aside about a third of the lemon oil.
On a chopping block, crack the peppercorns using a frying pan.
Add the cracked peppercorns, shallots, and thyme to the remaining lemon oil.
In a hot frying pan over medium-high heat, cook the marinated pork approximately 2 minutes per side (do not overcook, or it will get dry and tough).
The pork should be just cooked through, juicy with a hint of pink in the center.
Toss the lettuce with the reserved lemon oil.
Arrange on 4 plates.
Fan the pork medallions on the lettuce and top with a generous amount of the vinaigrette.
Garnish with cherry tomatoes and serve immediately.