Hubby & I love to cook with pork tenderloin. It’s lean (when you buy the lean cut), tasty, and can be used in lots of recipes. Since we’re having to eat less starchy carbs we’ve had to up our cooking game for maximum satisfaction. This one is so tasty you won’t miss the rice.
- 3 tablespoons sliced almonds
- 1/4 cup chopped fresh parsley
- 2 tablespoons red wine vinegar
- 1 tablespoon plus 2 teaspoons dijon mustard
- 1 small clove garlic, grated
- Kosher salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 3 tablespoons breadcrumbs
- 1 large pork tenderloin (1 1/4 to 1 1/2 pounds), trimmed
- 1 pound sugar snap peas, trimmed
- 2 carrots, thinly sliced
- 1 large bunch watercress, trimmed
- Position a rack in the upper third of the oven; preheat to 400 degrees F. Spread the almonds on a baking sheet and toast in the oven until golden, 6 to 8 minutes. Transfer to a plate and let cool.
- Increase the oven temperature to 450 degrees F. Mix the parsley, vinegar, 2 teaspoons mustard, the garlic, 1/2 teaspoon salt, and a few grinds of pepper in a bowl. Slowly whisk in the olive oil.
- Transfer 1 tablespoon of the vinaigrette to a bowl and stir in the breadcrumbs. Set the pork on the baking sheet; season with 1/2 teaspoon salt and a few grinds of pepper. Brush with the remaining 1 tablespoon mustard, then pat the breadcrumb mixture all over. Roast until the pork is golden and a thermometer inserted into the center registers 145 degrees F, 15 to 20 minutes. Let rest 5 minutes.
- Meanwhile, put the peas and carrots in a microwave-safe bowl; add a pinch of salt and a splash of water, cover with plastic wrap and pierce a few times with a knife to vent; microwave until crisp-tender, 3 to 4 minutes. Let cool slightly. Add the watercress, almonds, and the remaining vinaigrette. Slice the pork; serve with the salad.