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Explore Recipes Entrees Page 47

Pork Tenderloin With Pineapple Salsa

Posted on by The Olive Oil Hunter

The acidity of the pineapple salsa works really well with the grilled pork. The salsa gets a flavor boost from aji amarillo, literally translated as “yellow pepper.” Amarillo is a fruity, medium-heat chile that’s popular in South America but rarely seen in US stores. You can buy it in paste form on Amazon—Inca’s Food is a great brand and also makes the terrific but much hotter aji panca.

Ingredients

For the salsa:

  • 1/2 fresh pineapple, peeled, cored and cut into ¼” dice 
  • 1 cup diced yellow, red and/or orange bell pepper 
  • 2 scallions, white and green parts, trimmed and thinly sliced
  • 1/4 cup chopped fresh cilantro 
  • 1 or 2 red or green jalapeños (depending on how much heat you want), stemmed, seeded and finely diced 
  • 3 tablespoons extra virgin olive oil, with a fruity profile if possible
  • 1 tablespoon (or more to taste) rice wine vinegar 
  • 4 teaspoons aji amarillo paste
  • 1 to 2 teaspoons honey 

For the Pork:

  • 2 pork tenderloins, each about 1-1/4 pounds
  • Extra virgin olive oil
  • Garlic salt 
  • Freshly ground black pepper

Directions

Step One

Place all the salsa ingredients in a medium bowl and stir gently with a rubber spatula. Cover and refrigerate. The salsa can be made up to 4 hours ahead. Note: If fresh pineapple is unavailable, you can use frozen, no-sugar-added pineapple chunks, thawed and cut into dice.

Step Two

When you’re ready to cook, light your grill and set it up for direct grilling. Preheat to medium high. Brush and oil the grill grate.

Step Three

Prep each tenderloin by removing any silverskin, the strip of tough connective tissue that runs the length of the tenderloin. Use the tip of a fillet knife to lift up one end, which you can then hold on to as you move the blade under the rest of the strip to separate it from the meat; discard. Rub each tenderloin on all sides with olive oil. Season with the garlic salt and black pepper. 

Step Four

Arrange the tenderloins on the grill grate and grill for about 3 minutes per side (12 minutes total) until an instant-read meat thermometer reaches 145°F. (The pork will still be slightly pink.) Transfer to a cutting board and let rest for 5 minutes. Slice into medallions and shingle on a platter. Serve the pineapple salsa on the side. 

Note: As an alternative, you can sear the tenderloins in olive oil in an oven-safe skillet until they’re nicely browned, then transfer the skillet to a 350°F oven to finish for about 15 minutes.

Yields 6 to 8 servings

Rack of Lamb with Garlic, Pimentón and Olive Oil

Posted on by The Olive Oil Hunter

Watch T.J. Robinson create a savory meat dish that will satisfy even the pickiest of eaters.

Ingredients

  • 1 rack of lamb (about 2 pounds)
  • 1/4 cup fresh-pressed olive oil
  • 2 garlic cloves
  • 1 tablespoon pimentón (smoked paprika)
  • Salt
  • Freshly ground black pepper
  • 1 medium slice rye bread, broken into pieces

Directions

Step 1

Heat the over to 450 degrees.  Trim the lamb of excess fat, but leave a layer of fat over the meat. Cut about halfway down the bones between the chops; this allows the meat between them to become crisp.

Step 2

Put the oil, garlic, and paprika and a sprinkle of salt and pepper in the food processor and purée; add the bread and pulse a few times to make rough crumbs. Rub this mixture over the meat side of the rack and sprinkle with more salt and pepper.

Step 3

Put it in a roasting pan and into the oven; roast 18 to 20 minutes. Insert an instant-read thermometer straight in from one end into the meatiest part. If it reads 125 degrees or more, remove the lamb immediately. If it reads less, put the lamb back for 5 minutes, no more. Remove and let sit for 5 minutes.

Step 4

Serve, separating the ribs by cutting down straight through them.

Yield: 4 Servings

Time: 30 Minutes

Recipe Courtesy of Mark Bittman and NYT Cooking

Olive Oil Egg Salad

Posted on by The Olive Oil Hunter

Watch T.J. Robinson as he makes a deliciously healthy Olive Oil Egg Salad with olives!

Ingredients

  • 4 large eggs, hard boiled, peeled and cooled
  • 1/4 cup thinly sliced scallions, cut on the diagonal
  • 1/4 cup thinly sliced celery hearts with leaves
  • Salt and pepper to taste
  • 1/2 cup rough chopped green olives (with or without pimento)
  • Pinch of red pepper flakes
  • 1/2 cup roughly chopped flat-leaf parsley
  • 3 to 4 tablespoons fresh-pressed olive oil

Directions

Step 1

Chop eggs into large rough pieces and put in a medium bowl.

Step 2

Add scallions, and celery and season with salt and pepper.

Step 3

Add olives, red pepper, parsley and fresh-pressed olive oil.

Step 4

Toss to combine and mash lightly with a fork to amalgamate. (Combine just before serving to keep the mixture fresh looking.)

To Serve

You can serve this vibrant egg salad a lot of ways. Try toasted, buttered bread, sandwich wraps, lettuce cups or the Outer Aisle sandwich thins we used in the video. Top with arugula leaves and an extra drizzle of fresh-pressed olive oil.