Pepper-crusted pork salad

Friends, meet Foodzie (as if you hadn’t met already), which describes itself as an “online marketplace where you can discover and buy food directly from small passionate food producers and growers.” If you’re near me in the Central Valley, you may recognize local names like Bravo Farms on the Producer Map.

I recently joined 19 food other bloggers on Foodzie’s Tasting Panel, and have been challenged with creating a recipe each month featuring a product highlighted in the Tasting Box, a subscription sampler of Foodzie favorites. I accepted the challenge because 1) I like to try new things and 2) I want to push myself a bit in the kitchen (as previous posts show, I dine out a lot)!

Our first challenge features Horseradish-Dill Mustard from SchoolHouse Kitchen (check out their story—it’s pretty cool). I felt ambitious, so the salad is the first of two recipes that I created. Everything fresh was picked up today at Vineyard Farmers Market.

The meat:

The greens:

  • Loose green and red leaf lettuce
  • Fresh arugula, to taste
  • 6-8 golden beets, peeled and quartered
  • 1 orange, peeled and sliced
  • 1 purple carrot 1, grated
  • 1 oz. dried currants
  • 2 oz. fresh goat cheese

Horseradish-Dill Mustard Vinaigrette:

  • 1 clove garlic, minced
  • 2 tbsps. balsamic vinegar
  • 2 tsps. SchoolHouse Kitchen Horseradish-Dill Mustard
  • 1 tsp. fresh parsley, chopped fine
  • 1 tsp. fresh thyme, chopped fine
  • Pinch of salt and fresh ground pepper (or to taste)
  • 5-6 tablespoons olive oil


Preheat oven to 350°. On a cutting board or smooth surface, spoon the horseradish-dill mustard over the pork, and rub in to coat fully. Spread out fresh cracked pepper and roll the meat in it.

Heat the oil over high in a cast iron skillet; when hot, sear the pork, about two minutes each side. Remove from stove and place immediately in oven, cooking until the meat reaches your desired temperature – I like pork medium-to-medium-well, so there’s still just a little pink throughout. Once cooked, let rest until ready to slice.

While the meat cooks, peel, quarter and steam the beets until fork tender 2. Chill in fridge until ready to use.

When ready to serve, layer the greens on a large plate, mixing in the currants, beets and orange slices. Slice meat and fan out over the salad, and garnish with the grated carrots. Crumble the goat cheese over everything, then drizzle two tablespoons of the salad dressing.

Making the vinaigrette: Combine garlic, vinegar, mustard, herbs and spices in a large mixing bowl and lightly whisk. Continue whisking while lightly pouring in the olive oil to emulsify the mixture. Consistent, repetitive circles with the whisk around the bowl will help.

1 I’m obsessed with these lately, and get them from a farmer at my local market, but regular carrots will taste just as good.
2 I’m also obsessed with golden beets lately, and was informed as I cooked this last night that the juice left after steaming is quite tasty in a martini.

2 Responses to “Pepper-crusted pork salad”

  1. Nicole
    April 4, 2011 at 3:07 pm #

    This sounds fantastic and it’s such a beautiful salad! I’m obsessed with mustard and horseradish and dill so I’m pretty sure I’d love that Schoolhouse Kitchen stuff.

    • james
      April 4, 2011 at 5:00 pm #

      The best part is that everything for the salad came from the farmers market. It’s so easy to forget that lettuce has flavor when it’s not bought from the grocery store!

      The mustard had good flavor and a creamy texture on its own – it’d be great on a sandwich. Next I want to try some of SHK’s chutneys…I love a good chutney.

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