Pork Tenderloin with Sautéed Julienne Summer Squash

RECIPES | FEBRUARY 2017

artSAVOR 30

Pork Tenderloin with Mint Sauce
Sautéed Julienne Summer Squash

Preparing pork tenderloin is a double-edged sword – while lean and healthy, it lacks flavor and can easily become very dry during cooking. Creating a dish that is healthy, delicious and moist is the perfect challenge for your culinary creativity. I prefer to use artSAVOR 30 paired with a zesty mint sauce to deliver explosive flavor. You really can’t go wrong with this preparation. I encourage you to experiment with different artSAVORs and the same proteins to create your own exciting creations. Color outside the lines!
artSAVOR 30 Ingredients

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Black Pepper, Onion, Coriander, Sumac, Thyme, Mint, Parsley, Rosemary, Lime, Sea Salt, Herbs & Spices

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INGREDIENTS

PORK
1 Pork Tenderloin, Cleaned of excess fat
¼C artSAVOR 30, already mixed with olive oil¹,
more for deeper flavor if desired
1t Lemon Juice, freshly squeezed
1t Dijon Mustard
3T Olive Oil, for cooking
Sea Salt and Pepper to your taste

SUMMER SQUASH
5 Summer Squash. Julienned
2T artSAVOR 75, already mixed with olive oil¹
more for deeper flavor if desired
1t Lemon Juice, freshly squeezed
2t Black Pepper
1T Olive oil for cooking
Sea Salt, to your taste
Micro Greens for garnish (optional)

DIRECTIONS

PORK
In a small mixing bowl, combine
artSAVOR 30, lemon juice, mustard, pepper and salt, mix well
Rub mixture all over pork to coat
Cover and refrigerate pork for 1-2 hours
Add oil to a large cast iron skillet over high heat
Sauté pork, 3 minutes or until browned
Continue to sauté until all sides are browned
Lower heat, cover skillet with a lid
Cook pork until internal temperature of 145°F
Remove pork from heat and cover with foil
Let it rest for 5 minutes before serving

SUMMER SQUASH
Combine artSavor 75, lemon juice, salt and pepper
Add to a wok over medium high heat
Sauté seasoning mixture for 5-10 seconds?
Add squash and toss, sauté for 25-30 seconds
Serve immediately

PLATING
Slice rested pork in ½ inch pieces
Arrange a serving of squash in the middle of plate
Place two of pork pieces next to it
Drizzle with Mint Sauce (see Recipe)
Top with some micro green and serve

NOTES

¹Mix one entire pack of artSavor with ¾ cup olive oil in a mixing bowl, transfer to a lidded container or jar with screw top and keep excess in refrigerator for later use.

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