American cuisine
Ingredients:
- 1 pork tenderloin.
- 1 small onion, finely chopped.
- 1 ½ oz (45g) fresh ginger, finely chopped.
- 5 cloves garlic, peeled and finely chopped.
- 2 tsp vegetable oil.
-¼ tsp salt.
-¼ tsp finely grated lime zest.
- ¼ tsp cayenne pepper.
-¾ cup (125ml) dry white wine.
-¼ cup (60 ml) water.
- juice of 1 lime.
- 3 tbsp (45ml) vegetable oil.
- 1 cup chopped fresh mint leaves.
- handful of cilantro, chopped.
- 1 lettuce, washed and leaves cut or ripped into bite-sized pieces.
- Cherry tomatoes and mushrooms for garnish.
- ½ tsp salt.
Directions:
- Set heavy pan over medium-high heat. Add vegetable oil.
- Brown tenderloin from all sides. Remove, set aside.
- Add onion, cook until softened. Do not brown, reduce heat if necessary.
- Add ginger, garlic and salt. Cook for a few minutes.
- Add lime zest, white wine, cayenne and water.
- Return pork tenderloin to pan. Simmer covered until core temperature has reached 145°F / 63°C from 15 to 20 minutes.
- Remove from pan wrap in aluminum foil and let rest while finishing the salad.
- Turn off heat. Add lime juice, 3 tbsp of vegetable oil, mint leaves and cilantro.
- Adjust seasoning with salt.
- Toss the lettuce with the dressing.
- Slice the tenderloin; serve it on top of the salad.
- Garnish with sliced cherry tomatoes and finely sliced mushrooms.