Spring is here and so is fresh, tender arugula...a great pairing to many proteins.
To me, when it comes to mea, nothing scream "SPRIIING" like this little pork number...
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| Sorry...this time I couldn't wait.... |
Very easy: Place equal amounts of lavender seeds and sea salt in a mortar and grind.
Use the "lavender salt" to rub your room temperature pork fillet ( I like to use the points, or tips, called solomillo in Spanish ).
Heat a skillet, preferibly cast iron, and drizzle with just a few drops of vegetable oil.
When it's HOT, sear the meat on every side and finish in the oven till pale pink ( 145° ) if you " dare" or 165° if you like to "play it safe".
Even faster: sliice the pork in one inch thick medallions and skip the oven part...
As the meat is ready, slice it in medallions and place it over a bed of tender spring arugula and drizzle with the very best olive oil you can put your hands on.. ; )
Same more sea salt and perhaps a tiny squeeze of lemon and I¿you'll thank me.
Another great side for this would be a pretty clean and simple cauliflower puree ( you'll find it somewhere in the blog, looking for the label...).
The wine...I'd say a lighter, crispier red or white like a good Traminer would cut it really really well....
Cheers!
Just a little note on the temp: Trichinosis is today pretty much absent from US and Canada pork.
More info here : http://en.wikipedia.org/wiki/Trichinosis
Love the recipe. So simple. Need to cook with lavender more.
ReplyDeleteI also like that you don't cook the pork to death.
Thank you guys; the "cooking to death" part, I left it to my mother...hahaha
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