By Chef Tony Parker | Serves 4
1 lb pork tenderloin, trimmed
1 oz garlic pepper rub
1 oz olive oil
10 oz spring mix greens
2 oz balsamic vinaigrette
2 tbsp butter
1 for each salad- sweet onion
2 for each salad- seasonal pear, peeled and sliced thin
8 for each salad-mission figs, fresh or dried quartered
1 cup ruby port wine
4 oz blue cheese
2 oz walnut pieces
1. Place Port wine in a medium sauce pan over medium high heat and bring to a boil, reduce heat to medium and swirl until reduced to 1/4, about 15 minutes. Remove from heat and let cool, it will thicken as it sits in the pan.
2. Heat oven to 350° F, season pork tenderloin all over with garlic pepper rub.
3. Place walnuts on sheet tray and place in 350° F oven for 8 to 12 minutes. Remove and let cool.
4. In an oven safe skillet heat olive oil over medium heat. Sear pork on all sides then put into oven and cook to an internal temperature of 135° F. Remove from oven and let rest covered with foil.
5, In a nonstick skillet heat butter over medium heat until just starting to brown.
6. Add onions pears and figs. Toss in pan for 5 to 8 minutes until softened. Remove from heat and let cool to room temperature.
7. Toss spring greens with balsamic vinaigrette and separate onto four plates. Evenly distribute the onions, pears and figs among the plates. Crumble the blue cheese evenly among the plates, followed by the toasted walnuts.
8. Once the pork has rested for 10 minutes, slice into 1/4″ pieces and shingle across the top of the salads.
9. In a back and forth motion drizzle the Port wine reduction over salad. Open a bottle of 2018 Willamette Valley Pinot noir and enjoy!