This dish combines tender, juicy pork tenderloin steaks with a crisp, vibrant salad, all tied together by a bold, tangy Dijon aioli. The pork is brined for maximum flavor and seared to perfection, creating a savory contrast to the refreshing mix of shaved Brussels sprouts, kohlrabi, and arugula. The tangy aioli adds the perfect finishing touch, elevating each component into a well-rounded, flavorful dish. It’s a satisfying marriage of rich, savory pork and light, zesty vegetables, ideal for any occasion.
The pork tenderloin steaks are first brined in a simple yet effective mixture of water, salt, sugar, garlic, peppercorns, and bay leaf. Brining the pork tenderloin enhances its flavor and helps retain moisture during cooking, resulting in a tender, juicy steak. After brining, the steaks are seared to create a golden-brown, caramelized crust. This searing process locks in the juices, giving the pork a beautiful contrast of a crispy exterior and a succulent interior. The natural richness of the pork is complemented nicely by the light and fresh salad, while the tangy aioli cuts brings brightness to each bite.
The salad provides a crunchy, fresh element to balance the pork. Shaved Brussels sprouts are combined with thinly julienned kohlrabi and red onion for a satisfying texture and mild flavor. The earthy Brussels sprouts, slightly sweet kohlrabi, and sharp red onion make for a refreshing salad base that contrasts with the richness of the pork. Adding arugula introduces a peppery bite, while fresh parsley brightens the overall flavor. Tossed lightly in extra virgin olive oil, salt, and ground black pepper, the salad is simple but vibrant, providing the perfect foil for the savory pork, creating a delightful contrast of flavors and textures.
What is kohlrabi?
Kohlrabi is a cruciferous vegetable that belongs to the cabbage family. It is known for its bulbous stem, which can be green or purple. It’s mildly sweet and crisp, resembling a mix of broccoli stems and radish. Both the bulb and the leafy greens are edible, with the bulb often eaten raw in salads or slaws, or cooked in stir-fries and soups. Kohlrabi is rich in vitamins C and B6, fiber, and antioxidants, making it a nutritious addition to various dishes.
The tangy element of this dish comes from the Dijon aioli, which serves as both a dressing and a sauce. The aioli is made from egg yolks, Dijon mustard, white wine vinegar, cider vinegar, honey, and garlic, whisked with extra virgin olive oil to create a smooth, creamy texture. The Dijon mustard provides a sharp, tangy flavor beautifully balanced by the honey’s sweetness and the vinegars’ acidity. This aioli adds depth and richness to the salad and enhances the pork flavor. Its creamy texture contrasts nicely with the crisp salad, while the tangy bite brings out the best in the pork tenderloin.
The combination of the brined pork, fresh salad, and tangy aioli creates a dish that is both satisfying and refreshing. The pork is rich and tender, the salad is crisp and light, and the aioli ties everything together with its creamy tanginess. The balance of flavors and textures, from the rich pork to the crisp salad and the creamy aioli, makes Seared Pork Tenderloin with Tangy Shaved Brussels Sprouts and Kohlrabi Salad a dish that is perfect for any occasion, whether it’s a special dinner or a casual lunch. The interplay of tangy, savory, and fresh elements ensures that every bite is a delightful exploration of flavor and texture.
Seared Pork Tenderloin with Tangy Shaved Brussels Sprouts and Kohlrabi Salad
4
servings2
hours30
minutes30
minutes3
hoursSeared Pork Tenderloin with Tangy Shaved Brussels Sprouts and Kohlrabi Salad features perfectly brined and seared pork tenderloin served over a crisp salad of Brussels sprouts, kohlrabi, and arugula, all brought together with a tangy Dijon aioli for a fresh yet hearty meal.
Ingredients
- For the Pork Tenderloin:
4 pork tenderloin steaks (6-8 ounces each)
2 cups water
1/4 cup sugar
1/4 cup salt
1 tablespoon black peppercorns
3 cloves of garlic, smashed
1 bay leaf
2 tablespoons extra virgin olive oil
to taste, salt and ground black pepper
- For the Salad:
1/2 pound Brussels sprouts, shaved or thinly sliced
1 medium kohlrabi, peeled and julinned
1 small red onion, thinly sliced
2 cups arugula
1 tablespoon extra virgin olive oil
1/4 cup parsley leaves
to taste, salt and ground black pepper
- For the Aioli:
2 large egg yolks
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 tablespoon cider vinegar
1 tablespoon honey
1 clove of garlic, minced
1/2 cup extra virgin olive oil
to taste, salt and ground black pepper
Directions
- Brine the Pork Tenderloin:
Combine the water, sugar, salt, black peppercorns, garlic, and bay leaf. Stir until the sugar and salt fully dissolve. Add the pork tenderloin steaks to the brine, cover, and refrigerate for at least 2 hours.
Remove the pork steaks from the brine, rinse them under cold water, and thoroughly pat them dry with paper towels. Season with salt and ground black pepper. - Prepare the Salad:
Combine the Brussels sprouts, kohlrabi, red onion, arugula, and parsley in a large bowl. Drizzle with extra virgin olive oil, and season with salt and ground black pepper. Toss the salad until well coated. - Make the Dijon Aioli:
Whisk together the egg yolks, Dijon mustard, white wine vinegar, cider vinegar, honey, and minced garlic. Slowly drizzle in the extra virgin olive oil, while whisking continuously, until the mixture emulsifies. Season with salt and ground black pepper to taste. - Sear the Pork Tenderloin:
Heat the extra virgin olive oil in a skillet over medium-high heat. Sear the pork tenderloin steaks for 4-5 minutes per side, until golden brown and the internal temperature reaches 145°F (63°C). Remove and rest for a few minutes before serving. - Assemble and Serve:
Plate the salad and top with a seared pork tenderloin. Drizzle the Dijon aioli over the pork and salad. Garnish with grated Parmesan cheese and freshly chopped parsley.