2 pork tenderloins, 14 to 16 oz each
2 Tablespoons Dijon Mustard
2 Garlic Cloves, minced
4 spring Thyme
Olive oil
Salt and pepper to taste
1 cup dried beans, such as cannellini, butter, etc OR 4 pounds Fresh Beans in pods
1 tsp. salt
1 red onion, coarsely chopped
2 cloves garlic, crushed
1 twig fresh thyme
2 tablespoons olive oil
10 cups baby spinach
1/3 cup sliced red onions
1 cup sliced cremini mushrooms
For the dressing:
3 tbsp. olive oil
3 tbsp. Sherry Vinegar
Salt and pepper to taste
If using dry beans, place beans in a small deep bowl and pour enough cold water to cover by at least 4 inches. Let soak overnight or up to one day. Drain the beans and place in a 3 quart saucepan. Add water until it covers the beans by two inches. Add the oil, salt, onion, thyme, and garlic. Bring to a boil over high heat. Adjust the heat to simmering and cook until the beans are tender, 1 ½ to 2 hours. Remove beans from heat and add salt to taste. Let beans stand in cooking liquid until cool.
If using fresh beans, add water until it covers the beans by two inches. Add the salt, oil, onion, thyme and garlic. Bring to a boil over high heat. Adjust the heat to simmering and cook until the beans are tender, 25 to 45 minutes, depending on size of beans. Remove beans from heat and let beans stand in cooking liquid until cool.
Heat a large saucepan over high heat. Drizzle with 2 tablespoons olive oil. Add the mushrooms and sauté until lightly browned, about 4 minutes, season with salt and pepper and remove from pan. Set aside to cool.
Preheat oven to 400°.
Season the pork with mustard, garlic, thyme (this can be done 4 hours or overnight before). Heat a large skillet over high heat. Season generously with salt and pepper. Add 2 tablespoons olive oil and then the pork. Allow to cook until a crust forms and the pork releases itself from the pan. Using tongs, turn the pork over and repeat with remaining sides of the tenderloin. Place on a baking sheet and roast in the oven for 6 to 8 minutes or until a thermometer inserted into the center reads 140°.
After removing the pork from the skillet, return the skillet to medium heat for 20 seconds. Add the sherry vinegar to the pan, scraping up any bits stuck in the pan. Allow vinegar to reduce 1-2 minutes or until it is 1 tablespoon. Whisk in 3 tablespoons olive oil and remove from heat.
Remove the pork from the oven and let rest for 5 minutes.
Add the sautéed mushrooms, cooked beans and sliced onion to the baby spinach in a large bowl. Season with salt and pepper. Drizzle with pan vinaigrette. Toss gently and divide among 6 plates.
Slice the pork into ½ inch slices and divide evenly among the 6 salads. Drizzle with any leftover vinaigrette. Eat immediately.
Serves 6.
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