A three course meal – Part II Marinated pork loin with mixed tomatoes and herb cream cheese

The bean soup was to the guests’ satisfaction and now, are you ready for the main course? Well, this is not just a main course, it can just as well serve as an ideal buffet style dish.

Well, when reading what I have written below, I realize that there is a great risk of tiring you readers out, before you even get as far as to the mixed tomatoes. So I’ll give you the short version first and if that one feels tempting, then you can continue for more detailed instructions.

Rub the meat with a marinade of dried herbs, olive oil, balsamic vinegar, garlic, salt and pepper and let stand at room temperature for a few hours. Bake in the oven until the inner temperature teaches 75 degrees.

Cut tomatoes of various sizes and colors in halves and heat in the microwave. Add pieces of asparagus, capers and a marinade of olive oil, zest and juice of one lemon, salt and pepper. Apportion mixed lettuce on a large platter and place the tomato mixture on top together with the sliced meat. Sprinkle with pumpkin seeds and pine nuts.

Garnish with figs and serve with cream cheese, flavored with fresh herbs, garlic, lime, and honey.

Marinated pork fillet with mixed tomatoes and herb cream cheese

6 servings as a main course and 10 servings as a buffet dish

1.2 kg pork loin, boneless centre steak

Marinade

  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 2-3 cloves of garlic
  • 1-2 teaspoons each of dried basil, oregano and thyme
  • salt, black pepper and pink peppercorns (false pepper)
  1. Mix marinade ingredients and rub into the meat.
  2. Let stand at room temperature for 1-2 hours.

Preheat oven to 175 degrees.

  1. Brown the meat and place in an oven proof dish.
  2. Pour the remaining contents of the marinade over the meat.
  3. Bake in oven until inner temperature is 75 degrees.
  4. Remove meat and let it rest for a while (or cool completely if you intend to serve it at a buffet).

Mixed tomatoes

  • 1 kg tomatoes of various sizes and colors
  • ½ dl olive oil
  • zest and juice of one lemon
  • 1-2 tsp honey
  • 1 dl capers
  • salt and black pepper
  • 1 bunch of asparagus (about 16 stalks)
  • 100 g mixed lettuce ( spinach, arugula etc)
  • 3 figs
  • 30 g each of roasted pine nuts and pumpkin seeds.
  1. Roast the pine nuts and pumpkin seeds in a dry pan without being burnt, (can be made in advance).
  2. Rinse and trim the asparagus stems by breaking the hard ends off . They easily snap just where they go from hard to tender.
  3. Cook the asparagus in salted water for 3 minutes and chill with cold water.
  4. Cut the asparagus into smaller pieces.
  5. Rinse and divide the tomatoes in halves, but leave some to stay whole, and place in a microwave oven proof bowl.
  6. Add the capers.
  7. Heat the tomato mix in the microwave oven for a few minutes.
  8. Stir to make sure all the tomatoes are heated up.
  9. Add asparagus.
  10. Wash the lemon thoroughly in warm water and mix zest and juice with olive oil and honey and season with salt and pepper.
  11. Pour the marinade over tomatoes and mix well.
  12. Rinse the lettuce, pat dry and arrange in a large, low bowl or tray and put the capers and tomato mixture on top and carefully toss around.
  13. Sprinkle with pine nuts and pumpkin seeds.
  14. Cut the meat into ½ cm thick slices (thinner if the meat is served as a buffet style dish) and place on top of tomatoes.
  15. Garnish with figs cut into quarters.
  16. Serve with herb cream cheese.

Herb cream cheese

  • 2 packages of cream cheese à 200 gr (Philadelphia cream cheese or similar)
  • 1 dl chopped, mixed fresh herbs such as basil, parsley, (left overs from the bean soup), thyme, or whatever herbs available
  • 1 crushed garlic clove
  • zest and juice of a washed lime
  • 1-2 tsp runny honey
  • salt and pepper
  1. Add all ingredients except salt and pepper in a bowl and mix together with a hand blender.
  2. Season with salt and pepper to your own taste.
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