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harvest renaissance salad
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Harvest Renaissance Salad

Ingredients

  • For the pork
  • 1 pork tenderloin about 1¼ pounds
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 2 cloves garlic minced
  • Zest of 1 orange
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • For the salad
  • 5 ounces baby spinach
  • 2 cups thinly shredded red cabbage
  • 2 cups shredded butternut squash from the neck of a small squash, peeled
  • ½ cup Castelvetrano olives pitted and halved
  • 6 to 8 dried figs stemmed and quartered
  • ¼ cup dried currants
  • ½ cup almonds toasted and roughly chopped
  • For the white wine vinaigrette
  • 3 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 small shallot minced
  • ⅓ cup good olive oil
  • Salt and pepper to taste

Instructions

  • How to Make It
  • Season the pork. Mix the olive oil, smoked paprika, garlic, orange zest, salt, and pepper, and rub it all over the tenderloin. Let it sit for 30 minutes at room temperature, or refrigerate it for up to a day.
  • Roast the pork. Heat the oven to 425°F. Sear the tenderloin in an ovenproof skillet over medium high heat until browned on all sides, about 5 minutes. Transfer to the oven and roast for 15 to 20 minutes, until it reaches 145°F inside. Let it rest for 10 minutes before slicing.
  • Make the vinaigrette and plump the fruit. Whisk the vinegar, Dijon, honey, and shallot together, then slowly whisk in the olive oil and season to taste. Put the figs and currants in a small bowl and spoon a couple of tablespoons of the vinaigrette over them. Let them soak for 10 minutes. This softens the dried fruit and seasons it from the inside out.
  • Shred the squash. Peel the neck of the butternut squash (save the bulb end for roasting another night) and shred it on the large holes of a box grater or with the shredding disc of a food processor.
  • Assemble. Toss the spinach, cabbage, and squash with a few spoonfuls of vinaigrette and spread across a large platter. Scatter the figs, currants, and olives over the top, arrange the sliced pork down the center, and finish with the toasted almonds and a final drizzle of dressing.