Pork loin is seasoned liberally with salt and pepper, seared until brown and roasted. It is rolled in minced herbs and rested before slicing to order. It is served on a bed of mixed baby and Tuscan kale, cherry tomatoes, shallot and croutons and drizzled with a zesty lemon oregano vinaigrette. Top with grated Parmesan cheese and chopped oregano. This salad is inspired by trattorias in the Italian countryside, using simple ingredients that pack in a lot of flavor and texture. Crispy kale, juicy tomatoes and bright lemon give this salad a summertime vibe. It is balanced with salty Parmesan and earthy chopped oregano. This salad would be perfect on any menu and during cooler months, it could be served with spinach and a warm lemon dressing.

Pork

Roasted