Michael Symon's Pork Tenderloin With Greens and Apples

Best Weeknight Dinner

PHOTO: Michael Symons pork tenderloin with greens and apples is shown here.
Difficulty: Easy
Cook Time: min

For more great recipes visit The Chew's site.


  • For the Greens:
  • 2 bunches swiss chard
  • 4 tablespoon olive oil (divided)
  • For the Pork:
  • 1 pork tenderloin (cut into medallions)
  • 4 tablespoon robiola
  • For the Salad:
  • 2 tablespoon sherry vinegar
  • 1 shallot
  • 3 tablespoon grain mustard
  • 4 tablespoon olive oil
  • salt
  • 1 granny smith apple (julienned)
  • 1 tablespoon fresh tarragon
  • Cooking Directions

    For the Pork: Season pork with salt on both sides.

    Heat 2 tablespoons of olive oil in a cast iron skillet. Add pork and pan roast for about 2 minutes per side. Once the pork has been flipped top each piece with robiola.

    Cover pan with pot top to help melt the cheese for another 1-2 minutes. Once cheese has melted remove pork from pan.

    For the Salad: Thinly slice the shallot and put in mixing bowl. Add a pinch of salt, sherry vinegar, olive oil, mustard, torn tarragon, and julienned apple. Toss to combine and season with more salt if necessary.

    For the Greens: Place swiss chard on griddle with 2 tablespoons olive oil and a sprinkle of salt. Cook for 1-2 minutes and flip. Cook until green have wilted. Add another small pinch of salt and remove from heat.

    To Serve: Plate cooked swiss chard and top with a piece of pork. Top the pork with some of the apple tarragon salad and a drizzle of the vinaigrette from the bowl.

    Recipe courtesy The Chew.

    Recipe Summary

    Main Ingredients: swiss chard, olive oil, mustard, shallot, granny smith, tarragon

    Course: Dinner

    More Info: Kid Friendly

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