Healthy New Year: Roast pork with kamut salad
Yield: 4-6 servings
3/4 cup kamut
1 large pork tenderloin (about 1 1/4 pounds)
1/2 teaspoon salt, for seasoning pork
Freshly ground pepper, for seasoning pork
Juice of half a lemon
2 teaspoons Dijon mustard
2 cloves garlic, grated
2 tablespoons extra-virgin olive oil
2 cups Brussels sprouts, sliced into half
2 teaspoons white wine vinegar
1/2 cup grated Pecorino Romano cheese
2 scallions, thinly sliced
2 tablespoons fresh mint, chopped
Method of preparation
1. Preheat the oven to 375 degrees.
2. Bring a medium saucepan of salted water to a boil. Add the kamut and cook until just tender, about 30-40 minutes. When finished, drain and set aside.
3. Season the pork with a half a teaspoon salt and a few grinds of pepper.
4. In a small bowl, combine the lemon juice, one teaspoon of the mustard, and the garlic; brush all over the pork.
5. Heat one tablespoon of the olive oil in a large ovenproof skillet over medium high heat. Add the pork and cook, turning, until browned on all sides, about five minutes.
6. Remove the pork from the skillet and sauté the Brussel sprouts for about five minutes, then add the pork back into the skillet and transfer it to the oven. Roast for another 15 minutes, until a thermometer inserted into the center registers 145 degrees.
7. Transfer the pork to a cutting board; allow to rest for five minutes.
8. Whisk the vinegar and the remaining tablespoon of olive oil and one teaspoon mustard in a medium bowl. Add the kamut, cheese, scallions, and mint. Season with salt and pepper if desired.
9. Slice the pork and serve with the salad.