Grilled radicchio and kale salad with orange and hazelnuts & Baked Pork Tenderloin

Grilled radicchio & kale salad with orange & hazelnuts

Ingredients

  • 3½ tbs balsamic vinegar

  • 3 tbs molasses

  • 4 tsp runny honey

  • 1 shallot, very finely chopped 

  • ½ red chilli, finely chopped 

  • 60 ml olive oil

  • 1 head radicchio, trimmed and cut into 8 wedges

  • 150g kale, woody stems removed and leaves roughly shredded 

  • 1 orange, skin and pith removed and flesh cut into half-moons

  • 40g blanched hazelnuts, toasted and roughly chopped

  • 1 ½ tsp toasted sesame oil

  • fine sea salt and black pepper

Instructions

  1. In a small mixing bowl, whisk the first 5 ingredients together with 1/8th teaspoon of salt and a good grind of pepper. Slowly drizzle in the olive oil, whisking continuously to emulsify.

  2. Place the radicchio and kale in a large bowl and add half of the dressing, ¼ teaspoon of salt and a good grind of pepper and toss gently to combine.

  3. Place a well-oiled griddle pan on a high heat and, once smoking, add the radicchio and kale in batches, cooking until charred in places but not completely wilted, about 1- 1 1/2 minutes. Transfer to a tray while you continue with the rest.

  4. Toss the orange in the remaining dressing until well coated.

  5. To serve, arrange the radicchio, kale and oranges onto a serving platter and spoon over some of the dressing. Sprinkle with the hazelnuts, drizzle with the sesame oil and serve.

*In flyer July 7 - 13, 2024
Recipe and photo credit: Ottolenghi

Baked Pork Tenderloin

Ingredients

  • 1 or 2 half-pound pork tenderloins 

  • 1 tbs oil

  • 2-3 tbs fresh lemon, or orange juice - or 1 tbs of each

  • 2 tsp Italian seasoning

  • 2 tsp garlic powder

  • 1 tsp cumin

  • 1 tsp salt

  • 1 tsp chili powder

  • 1 tsp smoked paprika 

  • 1/2 tsp black pepper

Instructions

  1. Preheat oven to 400 degrees and lightly grease a large baking/casserole dish. Pierce tenderloins all over with a fork. Rub oil onto all sides of the meat.

  2. Whisk together Italian seasoning, garlic powder, cumin, salt, chili powder, smoked paprika (if using) and black pepper. Sprinkle mixture over tenderloin(s), patting it onto the surface of the meat on all sides. Place in prepared baking dish and drizzle lemon/lime juice over the top.

  3. Bake for 25-35 minutes until outside is browned and crispy and centers are cooked through to desired doneness (you can take them out on the early side if you like the centers a little pink).

  4. Spoon juices from the dish over the meat. Allow to rest on a cutting board or in the baking dish for 5-10 minutes. Slice into 1 inch pieces. Spoon any remaining juices from the pan over the slices, garnish with fresh chopped cilantro if desired, and serve.

*In flyer July 7 - 13, 2024
Recipe and photo credit: Le Creme de la Crumb

Annah Kassen