Directions
- Rub pork tenderloin with Just Cook Foods Gimme Steak blend. Marinade in refrigerator overnight.
- Remove pork from fridge and allow to come to room temperature. (Chef’s banter coming up: 9/10, Chefs will heat your saute pan before adding meat to get the best sear. In this case, I am going to tell you to do the opposite. Trust me, it will prevent the meat from “curling up”!)
- Add grape seed oil to a nonstick saute pan. Roll pork tenderloin in oil to evenly coat with the oil.
- Saute on a medium-high heat. Turn as needed to brown pork on all sides.
- Transfer pan to the oven and roast about 8 minutes. Add pears to the pan and roast an additional 2 minutes.
- The pork should be ready to eat after 10 minutes. Test with a meat thermometer to ensure it is between 145-150 degrees. As you let the meat rest on your cutting board, it will rise a few degrees as well.
- Place the pan with the pears on the stove and add the butter. (don’t cook yet….we still have to make the Treviso)
- Dress the Treviso with the oil and vinegar and place in an oven friendly casserole dish. Top with cheese and roast for 10 minutes.
- When cheese is browned, remove from oven and transfer to plates.
- Now, saute the pears in the butter.
- Slice the pork and distribute amongst the plates.
- Garnish with the pears.
Ingredients
- 2 pork tenderloins
- 3 TBS Just Cook Foods Gimme Steak blend
- 2 TBS grape seed oil
- 2 heads radicchio di Treviso, quartered and washed
- 2 TBS olive oil
- 2 TBS balsamic vinegar
- 1/2 cup shaved Vella Dry Jack cheese (or Parmesan)
- 2 pears (your favorite type which is ripe, yet firm), quartered and cored
- 1 tsp whole butter
- 1 TBS chopped chervil