Pork tenderloin is the most tender cut of pig and it is a very versatile cut, in this recipe I sliced my tenderloin into medallions to use in my salads.
I have to confess that I don’t normally eat pork unless it’s bacon, but when I saw this beautiful pork tenderloin I had to try it and I wasn’t disappointed at all.
After rubbing this medallion in olive oil, fragrant rosemary and earthy sage and then searing it to create an crispy~edged, herby and deep flavored piece of meat. Pork tenderloin will now always be on my shopping list.
Combining the herbaceous pork medallion with apple slices and cherries was just an obvious pairing for me. (Pork paired with fruit how can you go wrong?!) which turned this salad into a Fresh and crunchy, fruity, slightly sweet, herbaceous, umami mouth full delight.
Pork is a great source of vitamin B6, Niacin, Thiamin, protein, and it’s high in fats, it particularly has a nice balance of saturated and monounsaturated fats. New breeding practices have made it so some breeds have lower fat in recent years. Which for some who embrace the fats as energy in our diets such as the paleo community it is not the best news.
So for my fellow paleo eaters I recommend purchasing heritage breeds and pasture raised pork if possible, which have higher fat content than more widely available pork and if that is not something you have access to, I suggest sticking with organically raised pigs instead of the regular pork from the store which is full of hormones and antibiotics.