Chef/Co-owner Brian Kingsford and Co-owner Jennifer Matta, OTRA, Providence
We love to serve seared pork tenderloin with a crisp salad of celery root and green apple with walnuts and Cotija cheese for a simple and light fall supper.
Ingredients
- cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- Kosher salt
- ½ cup walnuts, lightly toasted and chopped
- 3 cups peeled and sliced celery root (julienne or matchstick pieces)
- 3 cups peeled and sliced green apple (julienne or matchstick pieces)
- 4 ounces Cotija cheese (crumbled)
- 2–3 teaspoons minced fresh chives
- 1 (1½ pounds) pork tenderloin
- Olive oil for cooking
- Freshly ground black pepper
Preparation
Mix olive oil and cider vinegar together with a generous pinch of salt and set aside. Combine remaining salad ingredients together in a bowl and toss with dressing. Season with salt to taste and let sit while you make the pork.
For dinner, preheat oven to 425°F. Season pork tenderloin generously with salt and pepper. Heat 2 tablespoons olive oil over medium-high heat in an ovenproof skillet. Sear pork, turning as needed to caramelize the outside evenly. Place in the oven to roast to an internal temperature of 130°F, about 4 to 5 minutes. Remove from oven, tent with foil and allow to rest 15 minutes before serving. To serve, slice pork on the bias, divide among 3 to 4 dinner plates and serve with salad on the side.
