Veal Tenderloin Persimmon Salad

Tenderloin of Veal w/ Persimmon Salad

Matthew All Recipes, Tenderloin Recipes, Veal Recipes Leave a Comment

Tenderloin of Veal with Persimmon Salad

Makes 2-4 Servings
wine WINE PAIRING
Brunello

Here we’ve paired roast veal tenderloin with a fruity, nutty, citrusy persimmon salad.  The fish sauce is a secret ingredient that you won’t notice, but ups the umami of the salad.

Tenderloin of Veal w/ Persimmon Salad
INGREDIENTS
  • 4-6oz per person – Veal Tenderloin or Butt Tenderloin
  • Pomegranate Molasses
  • Persimmon Salad:
  • 2 tbsp Fresh Flat Leaf Parsley Leaves
  • Arils (seeds) from ½ Pomegranate
  • ¼ cup Pine Nuts, toasted
  • 1 tsp finely sliced Orange Zest
  • 2 Fuyu Persimmons, peeled & medium diced
  • 1 tbsp Orange Juice
  • 1 tsp Fish Sauce
  • 1 tbsp Extra Virgin Olive Oil
  • 1 pinch Flake Sea Salt
  • ½ tsp Aji Amarillo Powder

DIRECTIONS

1

Preheat your oven to 350°F.
2

Remove the side muscle from the tenderloin. Truss the tenderloin (watch this video for the technique) to compact and round the meat.
3

Sear the tenderloin on all sides in a hot oiled skillet until it develops a nice brown crust.
4

Move the skillet to the oven and roast until the tenderloin reaches an internal temperature of 120°F.
5

When the tenderloin has cooked, remove it from the oven and the pan. Let it rest on a plate, loosely covered with foil) for 10 minutes before slicing.
6

Combine all the salad ingredients in a large bowl.
7

Cut the twine from the tenderloin & thinly slice it.
8

Serve the tenderloin pieces over a swoosh of pomegranate molasses, topped with the persimmon salad.

Browse More:
Veal Recipes
Tenderloin Recipes