Balsamic Glazed Pork Tenderloin over summer Farro salad
Today while I was on lunch break, I saw peaches everywhere. Since we only have a few months to reap the summer harvest I figured why not make something which incorporates peaches and tomatoes, along with other fresh flavors.
I had some balsamic vinegar that I reduced down to a nice glaze. The acidity gets toned down, and the natural sugars really break through to make a nice glaze to brush over my pork tenderloin. Pork tenderloin is very lean and tender, so brushing a glaze on really accentuates flavor. I seasoned the pork with coarse Maldon sea salt, ground black pepper, and also some crushed Juniper berries and fennel seeds. Sear both sides in a really hot pan and then place into a hot oven to finish cooking. Towards the end of cooking, I brush on the glaze so that it caramelizes and gives the pork a nice sheen. Let the pork rest for 5 minutes so that the juices redistribute, then slice into medallions.
I wanted to also make a farro salad to accompany the pork tenderloin. Farro is versatile when it comes to pairing with other ingredients. I knew that my tenderloin had some sweetness with the glaze, so I wanted my farro salad to have some balance. I added diced white peaches, tomato concassé, shaved red onion, julienned Radicchio for slight bitterness, wild arugula for pepperiness and a few crumbles of Gorgonzola cheese. I tossed everything gently with a lemon olive oil garlic vinaigrette.
Once I plated the dish, I emphasized the balsamic glaze by adding swirls around the plate. Overall, I was pretty pleased with this dish. It's light, and the flavors really pop out at you in diffrent levels as you take each bite.