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Ingredients

2 each Pork tenderloins, 6 oz. each
Cooking oil as needed
2 each Apples, peeled and cut into wedges
6 oz. Baby Arugula
Chef Larry’s Raspberry Vinaigrette as needed (recipe follows)
6 each Strawberries, stemmed and sliced
4 each Red grape tomatoes, halved
For Chef Larry’s Cajun Spice:

1/2 cup Paprika
1/2 tsp. Cayenne pepper
1 tsp. Black pepper
1/4 cup Thyme leaves
1/4 cup Oregano leaves
2 tsp. Granulated garlic
1/4 cup Salt

Method

Prepare Chef Larry’s Raspberry Vinaigrette per recipe, reserve. Prepare Chef Larry’s Cajun Spice by combining ingredients as listed. Preheat oven to 400 degrees F. Place apple wedges on a lined baking sheet and brush lightly with cooking oil. Roast for 30 minutes at 400 degrees F for 30 minutes or until golden brown and tender. Remove and cool.

Preheat saute pan or skillet. Generously season pork tenderloins with Chef Larry’s Cajun Spice. Place seasoned pork tenderloins in hot pan with a small amount of cooking oil and sear over medium high heat. Reduce heat and cook until done. Remove and cool.

Combine baby arugula and sliced strawberries. Add enough of Chef Larry’s Raspberry Vinaigrette to lightly coat arugula leaves. Toss and place in the center of each serving plate. Slice pork tenderloin and place around dressed greens with roasted apple wedges. Garnish with red baby tomatoes halves and serve.

Makes 4 servings.

Chef Larry's Raspberry Vinaigrette

Ingredients

1/4 cup Raspberry puree
1 tsp. Whole grain mustard
1 tsp. Dijon mustard
1 tsp. Sugar
1/2 tsp. Shallot, minced
1/4 tsp. Garlic, minced
1 tsp. Parsley, finely chopped
1/8 cup Red wine vinegar
1/8 cup Rice Wine vinegar
2/3 cup Olive oil, extra virgin
Salt to taste
Fresh ground black pepper to taste

Method

Whisk raspberry puree, whole grain mustard, Dijon mustard, vinegars, sugar, shallot, garlic and parsley together in a mixing bowl. Add olive oil while whisking until all the oil is incorporated. Season with salt and fresh ground black pepper. Store under refrigeration until needed.

Yields 1 cup.