Love Bites: Pork Tenderloin with herb vinaigrette and baked potato puffs

 

Ingredients

• 6 small new potatoes
• 1 large tomato
• 2 sprigs basil
• 1 shallot
• 1 tablespoon balsamic vinegar
• 2 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 2 oz. (60g) lettuce in season
• 1 pork tenderloin weighing about 1 lb. (450g)
• 1 egg
• 2 tablespoon flour
• 4 tablespoon breadcrumbs1 cup (25cl) peanut oil

Preheat oven to 400 F (200C)

Wash and wipe the potatoes, cut in half lenghtwise, and place skin-side down in a shallow ovenproof pan.  Bake for 45 minutes: when done, the potatoes should be puffed and golden.  Wash and wipe the tomato, cut in two, remove the seeds and solid core, chop into small dice.  Wash and chop the basil leaves, peel and chop the shallot.  Prepare the aigrette by mixing together the balsamic vinegar, olive oil, 1 tablespoon water, mustard, shallot, diced tomato, and chopped basil.  Set aside.  Trim, wash, and drain the lettuce.  Set aside.  Cut the pork tenderloin into thin slices.  Beat the egg in a bowl with the flour.  Spread the breadcrumbs on a plate.  Heat the peanut oil in a frying pan.  Dip the slices of pork in the beaten egg mixture and then in the breadcrubmbs.  Cook in the hot oill for about 10 minutes, turning once.  When the pork is cooked, remove from the oil and drain on paper towel.  Heap a mound of lettuce on two serving plates, top with the slices of pork, garnish with the potato puffs, and moisten with the vinaigrette, and serve.