Grilled Tenderloin and Fingerling Potato Salad

Grilled Tenderloin and Fingerling Potato Salad

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    1 lb pork tenderloin 2 Tbs rice vinegar
    7 Tbs olive oil 1 clove garlic, minced
    Kosher salt 1 tsp honey
    Freshly ground black pepper 2 Tbs capers, drained
    1 lb fingerling potatoes 2 cups watercress or arugula, stemmed
    1 Tbs Dijon mustard


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    • 1

      Rub the tenderloin with 1 tablespoon of the oil and liberally season it with salt and pepper. Let rest at room temperature for 20 to 30 minutes.

    • 2

      In a medium saucepan, put the potatoes and 1 tablespoon salt. Cover with cold water and bring to a boil. Lower the heat to a simmer and cook for 15 to 20 minutes, until the potatoes are tender. Drain and set aside.

    • 3

      Heat an outdoor grill or indoor grill pan to high. Grill the seasoned tenderloin for 8 minutes per side, turning only once. Remove the tenderloin from the grill and let rest for 5 minutes. Slice the meat and place the slices in a large mixing bowl. Set aside.

    • 4

      In a small mixing bowl, whisk together the mustard, vinegar, garlic, and honey. While whisking, gradually add the remaining 6 tablespoons oil in a slow, steady stream, until the vinaigrette sauce begins to thicken. Salt and pepper to taste.

    • 5

      Halve the potatoes and add them to the pork tenderloin slices. Pour the vinaigrette over, add the capers and watercress, toss to coat, and serve immediately. 

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