Pork Tenderloin, Arugula, Asparagus & Poached Egg Salad

Step 1

Trim excess fat from pork. Slice into medallions.

Heat large frying pan. Add olive oil. Add pork seasoned with salt, pepper and garlic powder.

Cook for 5 to 7 minutes. Searing and seasoning both sides.

Break each eggs into its own small bowl. Fill a straight sided skillet with about 2 inches of water and bring to a boil. Add vinegar and reduce heat to a gentle simmer. Gently add the eggs one at a time into the simmering water. Cook eggs for 4 minutes 20 seconds. Use a slotted spoon to remove the eggs from the boiling water. Place them on a clean kitchen tool to drain for a minute.

Peel and shave carrots. Set aside. Place asparagus on a dinner plate add 3 tablespoons of water. Cover with another dinner plate. Cook in the microwave on high for 2 minutes.

Whisk lemon juice, zest, tarragon together. Slowly add olive oil while continuing to whisk. Add salt and pepper to taste.

Toss asparagus, carrots, arugula in a large bowl with the dressing.

Divide the salad among 6 plates. Top with the poached egg. Add pork on the side.

Serve with raspberries and blackberries on the side.