Spice Rubbed Pork Tenderloin with Summer Squash Succotash

Spice Rubbed Pork Tenderloin with Summer Squash Succotash
All of our favorite summer garden vegetables set the stage for pan roasted, spice rubbed juicy pork tenderloin.
Yield:4-6 servings
Prep:10 minutes
Cook:20 minutes
Total Time:30 minutes
Yield:4-6 servings
Prep:10 minutes
Cook:20 minutes
Total Time:30 minutes

We've added broccolini with a hint of spice and acid to make these toasts a delicious combo worth savoring. We recommend pairing with Goldeneye Sparkling Brut Rosé.

Ingredients

  • 2 Bunches broccolini - chopped small including stems and leaves

  • ¼ Cup almonds (hazelnuts and walnuts will do) toasted and chopped

  • 2 tbsp finely chopped preserved lemons (remove pith) - can substitue zest

  • 1 tbsp lemon juice

  • 3-4 tbsp olive oil

  • Salt and pepper to taste

  • Pinch of chili flakes

  • Burrata cheese - about 1 cup

  • Crostini 16-20

Preparation

Preheat oven to 400 degrees

  1. Chop Broccolini into small pieces and put on sheet pan. Toss with olive oil and salt and pepper and roast in oven for 10-15 minutes, checking occasionally for desired doneness.

  2. Remove from oven and set aside. Prepare remaining ingredients.

  3. After broccolini has cooled briefly put in a bowl and add preserved lemons, lemon juice, pinch of chili flakes and mix. Taste and season with salt and pepper.

  4. May need to add more olive oil if dry and a bit more lemon juice if needed.

Crostini:

  1. Slice baguette thinly and brush with olive oil and sprinkle with a little salt and pepper.

  2. Roast in oven for 10-15 minutes until desired crispness.

Serve

Spread each toast with a layer of cheese and then spoon some broccolini mixture on top and serve.

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