PORK TENDERLOIN, ARUGULA, ASPARAGUS & POACHED EGG SALAD RECIPE - (4.5/5)

Pork Tenderloin, Arugula, Asparagus & Poached Egg Salad Recipe - (4.5/5) image

Provided by debjones

Number Of Ingredients 16

2 (1 1/2-pound) organic pork tenderloins
2 tablespoons extra virgin olive oil
Salt, pepper & garlic powder
4 eggs
1/4 cup distilled vinegar
1 large organic lemon, juiced
1 teaspoon organic lemon zest
1 teaspoon organic fresh tarragon, chopped
1/3 cup extra virgin olive oil
18 organic asparagus stems
3 tablespoons water
2 large organic carrots, peeled and shaved
1 container pre washed organic arugula
6 large, free range organic eggs, poached
1 pint organic raspberries, washed
1 pint organic blackberries, washed

Steps:

Trim excess fat from pork. Slice into medallions. Heat large frying pan. Add olive oil. Add pork seasoned with salt, pepper and garlic powder. Cook for 5 to 7 minutes. Searing and seasoning both sides. Break each eggs into its own small bowl. Fill a straight sided skillet with about 2 inches of water and bring to a boil. Add vinegar and reduce heat to a gentle simmer. Gently add the eggs one at a time into the simmering water. Cook eggs for 4 minutes 20 seconds. Use a slotted spoon to remove the eggs from the boiling water. Place them on a clean kitchen tool to drain for a minute. Peel and shave carrots. Set aside. Place asparagus on a dinner plate add 3 tablespoons of water. Cover with another dinner plate. Cook in the microwave on high for 2 minutes. Whisk lemon juice, zest, tarragon together. Slowly add olive oil while continuing to whisk. Add salt and pepper to taste. Toss asparagus, carrots, arugula in a large bowl with the dressing. Divide the salad among 6 plates. Top with the poached egg. Add pork on the side. Serve with raspberries and blackberries on the side.