We grilled up a spice-rubbed pork tenderloin last night, and have about four inches of it left. My SO suggested that we slice up the leftovers thin and put them in a salad. Which has me thinking, what else would go in such a salad. Ideas?
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Make this 8-ingredient main for an easy dinner tonight, and save half for a punch of protein in your lunch the next day. This super-simple dish is so easy to prepare, it will be one you turn to time and again.