Photo: Anna Pelzer
Roasted Pork Tenderloin and Cornichon Salad
10 ingredients
openrecipes
This composed salad can be served as a first course on individual plates or family style on a platter. You can increase the amount of ingredients to make the salad substantial enough for lunch or a light supper. Mustard and freshly sliced baguettes commonly accompany the salad, but resist the temptation to construct a sandwich—the French way is to eat the bread alongside.
Estimated Nutrition (whole recipe, rough)
485
Calories
28g
Protein
40g
Fat
4g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pork tenderloins, each about 3/4 lb.
- 1 tsp. salt
- 1 tsp. freshly ground pepper
- 1 Tbs. unsalted butter
- 3 tsp. extra-virgin olive oil
- 1 head butter lettuce
- 2 cups baby arugula leaves
- 1 to 2 tsp. white wine vinegar
- 8 to 12 cornichons
- Dijon mustard for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes