Recipe from Executive Chef Michael Trombley of Brasserie Zinc and Wine Bar in West Bloomfield Township. Spanish paprika is available in most supermarkets. Look for pomegranate seeds in the produce section of most upscale markets. Trader Joe’s often carries them, as well.
4 6-ounce pieces of cleaned and trimmed pork tenderloin sections
2 ounces extra virgin olive oil
1 teaspoon fresh garlic, chopped
1 teaspoon Spanish pimenton, picante (or hot paprika)
1 ounce lemon juice
Kosher salt to taste
Olive oil to sear as needed
4 crostini (toasted or grilled slices of country bread)
Craneberry Kumquat Relish (see recipe)
1/2 cup sliced almonds, toasted
4 tablespoons grated orange zest
1 cup field greens, divided
1/2 cup pomegranate seeds
To make marinade, mix olive oil, garlic, pimenton and lemon juice. Marinate pork loin overnight; season with salt just before searing.
Saute pork in a hot skillet filmed with olive oil for 5 minutes per side until pink. Remove from skillet, cut each pork section into 4 slices, slicing at an angle.
To serve, place crostini on plate, spoon Craneberry Kumquat Relish atop and add 2 slices of pork (if serving as a tapa) or 4 slices if serving as an entrée. Top with toasted almonds, orange zest, greens and pomegranate seeds. Serves 4 as an entree.
Per serving: 327 calories; 20 g fat (5 g saturated fat; 55 percent calories from fat); 1 g carbohydrates; 93 mg cholesterol; 189 mg sodium; 34 g protein; 0 g fiber.
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