The seared pork tenderloin with roasted vegetable relish, one of chef John Levins signature dishes, mixes Caribbeans flavors with French techniques.

SUMMER MENU FOR SIX

Mesculun greens with pomegranate-orange dressing
For this medley of crunchy and sweet vegetables and fruits, Levins slices mangoes, jicama, avocado, and tomatoes as a garnish for citrusy salad greens.

Roasted vegetable relish
A rainbow of bell peppers, leeks, onions, portobello mushrooms, and tomatoes are roasted and chopped as a relish to accompany pork.

Roast pork tenderloin
Browned first, then roasted in a hot oven, the tenderloins are still pink when they're sliced.

Roast pork tenderloin

July 13, 2005

Serves 6

3 tablespoons olive oil
2 pork tenderloins (about 1 1/2 to 2 pounds total)
Salt and pepper, to taste
1. Set the oven at 450 degrees. In a large skillet with a heat-proof handle, heat the oil. Sprinkle the tenderloins with salt and pepper.

2. Brown the meat over high heat, turning often, for about 5 minutes.

3. Transfer the skillet to the oven. Roast the pork for 15 to 20 minutes or until a meat thermometer inserted into the thickest part of the meat registers 170 degrees.

4. Slice the pork and serve with roasted vegetable relish.

Adapted from John Levins

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