Pork With Buttermilk Potatoes And Pecan Vinaigrette
From keni 13 years ago
- ~1 hour to make
- Serves 6
Pork and potatoes...nothing fancy there. But with a few simple changes, you can take a ho hum meal to a level of impressive dinner party fare!
Ingredients
- 2 1lb pork tenderloins(you could use about a 2lb loin, too, if desired. Just increase marinating and cooking time, a bit) shopping list
For Marinade
- 2 lemons shopping list
- 3 cloves garlic, minced shopping list
- 3T olive oil shopping list
- plenty of fresh ground pepper shopping list
For buttermilk Potatoes
- 2-2 1/2lbs red potatoes(skins on) shopping list
- 4T butter shopping list
- about 1/4 cup buttermilk shopping list
- kosher or sea salt and fresh ground pepper shopping list
To Top The Dish
- the dressing from this recipe A Southern Summer Salad shopping list
- 4oz blue or feta cheese crumbles shopping list
- 1/4 cup fresh parsley, chopped shopping list
How to make it
- Combine lemon juice, garlic, olive oil and fresh ground pepper, in small bowl.
- Place pork in large zipper bag and pour in the marinade.(NOT the dressing, just the marinade ingredients)
- Let marinate about 30 minutes. Longer is okay. :)
- Add potatoes to a large pot of water and bring to a boil. Boil until potatoes are fork tender(the time for this will depend on the size of the taters, but shouldn't take more than about 15 minutes or so)
- Drain well and return to warm pot.
- Add butter, cut into pieces, buttermilk and salt and pepper. Mash with potato masher or forks until combined, but still with small bits of potato. Add more buttermilk, if needed.
- Grill pork over medium high heat for about 15 minutes(longer for loin), turning at least twice. Make sure internal temp is at about 145.
- Remove from heat and let rest about 5-10 minutes.
To Serve
- Place a slice of the tenderloin over a serving of potatoes.
- Drizzle whole thing with the Pecan Vinaigrette and sprinkle with cheese and parsley.
dennydca
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" It was excellent "