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Pork Tenderloin with Tomato and Onion Salad

Posted on by The Olive Oil Hunter

If you’re firing up the grill this weekend, this simple but colorful dish makes an impressive centerpiece. For a crowd, simply double or triple the recipe. In addition to the tomato and onion salad, make a tasty side dish by first grilling up seasonal vegetables—brush them with olive oil and cook for two minutes per side or until tender. Note: You can enjoy this pork dish any time of year by cooking it in a large cast-iron skillet on your stovetop.

Ingredients

  • 2 cups red and yellow cherry tomatoes, halved
  • 1 small red onion, peeled and thinly slivered lengthwise
  • 1 to 2 cloves garlic, finely minced
  • 1 to 2 tablespoons red wine vinegar or sherry vinegar, or to taste 
  • 1 tablespoon chopped fresh parsley or cilantro
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon hot red pepper flakes
  • Coarse salt
  • Freshly ground black pepper
  • 1/3 cup extra virgin olive oil, plus more for coating the pork 
  • 2 pork tenderloins, about 1 pound each

Directions

Step 1

Place the tomatoes and onions in a medium-sized bowl. In a jar with a tight-fitting lid, combine the garlic, vinegar, parsley, cumin, oregano, thyme, red pepper flakes, and salt and pepper to taste. Add the olive oil and shake vigorously until emulsified. Pour over the tomato-onion mixture and toss to combine. Set aside to marinate while grilling the pork. 

Step 2

Preheat an outdoor grill to medium-high heat. Lightly coat the pork with olive oil and season it generously with salt and pepper. Grill the pork until nicely browned on the outside, turning as needed, and cooked to an internal temperature of 145°F—it will be slightly pink in the center. Let rest for three minutes, then slice crosswise on a diagonal into 1/2-inch-thick pieces. Shingle on a platter.

Step 3

Stir the tomato-onion salad once more, taste for seasoning, and then spoon it around the pork. 

Yields 4 servings

Olive Oil Chiffon Cake

Posted on by The Olive Oil Hunter

What sets chiffon cake apart from other yellow cakes is its versatility—use it for classic layer cake recipes, for ice cream cakes, and even for a breakfast cake. Because it’s made with oil, not butter, chiffon cake stays moist in the fridge or freezer. Extra virgin olive oil adds a subtle yet rich flavor—you’ll never call chiffon cake bland again! What’s more, it’s wonderful for getting all the benefits of olive oil in a sweet way. This recipe yields two 9-inch rounds. I love to cut a wedge from one layer and top it with yogurt and fruit for breakfast or a snack. You can also cut each layer in two horizontally to build a four-layer cake with your favorite filling.

Ingredients

  • 5 large eggs
  • 1 cup sugar, divided
  • 1/2 + 1/8 cup extra virgin olive oil
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup water, room temperature
  • 1 1/4 cups cake flour
  • 1/2 + 1/8 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 + 1/8 teaspoon cream of tartar

Directions

Step 1

Separate the whites from the yolks when the eggs are cold and then leave them on the counter for about 30 minutes to come to room temperature (the whites will whip much better than when cold). Center one of the racks in the middle of your oven and preheat it to 325°F. Line two 9-inch cake pans with parchment paper and set aside. 

Step 2

In a large bowl, whisk the yolks and 1/2 cup sugar for about 2 minutes until fully blended and light in color. Whisk in the olive oil, vanilla, and water. Whisk the flour and baking powder in a small bowl and then whisk this into the yolk mixture until it’s fully incorporated.

Step 3

In a standing mixer or large bowl, beat egg whites, salt, cream of tartar, and the remaining 1/2 cup sugar on low speed for about 30 seconds and then gradually increase the speed to high. Continue beating for 8–10 minutes until you get a glossy meringue with firm peaks.

Step 4

Fold about a cup of the meringue into the yolk mixture to lighten it and then gently fold in the rest in three batches, just until there are barely any streaks of meringue visible. Divide the batter between the two pans and gently smooth the surfaces with an offset spatula. Bake the cakes on the same rack for 15 minutes and then reverse their positions and continue baking until the tops are golden brown and spring back when lightly pressed with a fingertip—about 15 minutes more, depending on your oven.

Step 5

When done, invert the pans onto two wire racks to cool for about an hour. Turn them right side up and run an offset spatula around the sides of the cakes to loosen them, then invert them again, take off the pans, and remove the parchment. If you aren’t using the layers right away, you can stack them with a piece of parchment paper between them and store them in a covered cake holder for up to three days on the counter.

Yields two 9-inch cake layers

Drinkable Gazpacho

Posted on by The Olive Oil Hunter

This perfect end-of-summer dish brings together the best seasonal produce with a no-muss, no-fuss prep. Think smooth: True gazpacho is made to be sipped as a drink, not eaten with a spoon. For an extra boost of fiber, leave the skin on the cucumber.

Ingredients

  • 2 pounds ripe red tomatoes
  • 1 green pepper, stemmed and seeded
  • 1 cucumber, peeled
  • 1/2 medium onion
  • 1 tablespoon sherry vinegar, plus more for serving 
  • 2 garlic cloves
  • 1/2 cup extra virgin olive oil, plus more for serving
  • Pinch of fine sea salt 
  • 3/4 cup cold water, plus more as needed

Directions

Step 1

Cut the vegetables into chunks and add them with the other ingredients to a blender. Process until they turn into a smooth liquid. If it’s too thick, add more water, a tablespoon at a time. Pour into glasses and garnish with a few drops of olive oil and vinegar. 

Yields 4 servings

Herb-Marinated Beef Tenderloin

Posted on by The Olive Oil Hunter

Tenderloin is one of the most elegant cuts of meat, wonderful for romantic dinners and other festive occasions. This recipe features the two-step process called “reverse searing.” It yields meat that is uniformly pink from edge to edge. You can make it an hour ahead of time and serve it at room temperature—it’s perfect as the centerpiece of a buffet.

Ingredients

  • 2 sprigs fresh thyme, plus more for garnish
  • 1 sprig fresh rosemary, plus more for garnish 
  • 1 sprig fresh basil, stems and leaves
  • 1 sprig fresh sage, stems and leaves
  • 2 cloves garlic
  • 1-1/2 teaspoons coarse sea salt, plus more for seasoning
  • 1-1/2 teaspoons coarsely ground black pepper, plus more for seasoning 
  • 1/4 cup red wine, such as a Shiraz 
  • 6 tablespoons extra virgin olive oil, divided, plus more for serving 
  • 2-pound center-cut beef tenderloin, trimmed 

Directions

Step 1

Strip the thyme and rosemary sprigs, placing the leaves/needles on a cutting board along with the basil, sage, garlic, and 1-1/2 teaspoons of salt; coarsely chop everything together. Transfer to a mixing bowl and stir in the black pepper and the wine. Slowly whisk in 4 tablespoons of olive oil.  

Step 2

Place the tenderloin in a large resealable plastic bag, pour in the marinade, and seal the bag. Refrigerate for 2 to 8 hours (or overnight), turning the bag occasionally to redistribute the marinade.  

Step 3

When ready to cook, drain the meat and pat dry with paper towels. Season with salt and pepper, place on a rack in a roasting pan, and let it come to room temperature for up to an hour. Preheat your oven to 250°F. If you have one, insert a remote temperature probe in the thickest part of the meat. Roast the meat until the internal temperature reaches 110°F. If you don’t have a probe, use an instant-read meat thermometer and start checking after an hour. Remove the meat from the oven and tent with foil. Let rest for 15 minutes. 

Step 4

Meanwhile, preheat a cast-iron grill pan or large cast-iron skillet over medium-high heat until hot. (You can also finish the tenderloin on a grill.) Rub the tenderloin with 2 tablespoons of olive oil, then sear on all sides until the outside is deeply browned and caramelized and the internal temperature is 125°F for rare or 135°F for medium rare. Transfer the meat to a cutting board and loosely tent with foil again. Let rest for 5 minutes. 

Step 5

Carve into 1/2-inch-thick slices, reserving the juices. Shingle the slices on a warmed platter. Drizzle with the juices and additional olive oil and garnish with thyme and rosemary sprigs. 

Yields 6 servings