Roasted Pork Tenderloin with Romaine and Cremini Salad
By America's Test KitchenPublished on April 21, 2020
Time
30 minutes
Yield
Serves 4
Ingredients
2 (1-pound) pork tenderloin, trimmed1 ¾ teaspoons table salt, divided¾ teaspoon pepper, divided6 tablespoons extra-virgin olive oil, divided4 teaspoons Dijon mustard, divided10 ounces cremini mushrooms, trimmed and quartered3 tablespoons cider vinegar 1 teaspoon honey ¼ teaspoon red pepper flakes 2 romaine lettuce hearts (12 ounces), torn into bite-size pieces¼ cup pine nuts, toasted
Before You Begin
Top the salad with lots of shaved Parmesan cheese.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 425 degrees. Pat pork dry with paper towels and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook pork until well browned on all sides, about 7 minutes. Transfer pork to rimmed baking sheet and brush with 1 tablespoon mustard. Transfer sheet to oven and roast until pork registers 140 degrees, 12 to 15 minutes.
- Meanwhile, heat 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add mushrooms and ¼ teaspoon salt and cook until golden brown, about 6 minutes. Transfer to large bowl. Add vinegar, honey, pepper flakes, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, remaining ¼ cup oil, and remaining 1 teaspoon mustard to mushrooms and stir to combine.
- Let pork rest for 5 minutes. Add romaine and pine nuts to mushroom mixture and toss to combine. Slice pork and serve with salad.
Time
30 minutesYield
Serves 4Ingredients
2 (1-pound) pork tenderloin, trimmed
1 ¾ teaspoons table salt, divided
¾ teaspoon pepper, divided
6 tablespoons extra-virgin olive oil, divided
4 teaspoons Dijon mustard, divided
10 ounces cremini mushrooms, trimmed and quartered
3 tablespoons cider vinegar
1 teaspoon honey
¼ teaspoon red pepper flakes
2 romaine lettuce hearts (12 ounces), torn into bite-size pieces
¼ cup pine nuts, toasted
Ingredients
2 (1-pound) pork tenderloin, trimmed
1 ¾ teaspoons table salt, divided
¾ teaspoon pepper, divided
6 tablespoons extra-virgin olive oil, divided
4 teaspoons Dijon mustard, divided
10 ounces cremini mushrooms, trimmed and quartered
3 tablespoons cider vinegar
1 teaspoon honey
¼ teaspoon red pepper flakes
2 romaine lettuce hearts (12 ounces), torn into bite-size pieces
¼ cup pine nuts, toasted
Ingredients
2 (1-pound) pork tenderloin, trimmed
1 ¾ teaspoons table salt, divided
¾ teaspoon pepper, divided
6 tablespoons extra-virgin olive oil, divided
4 teaspoons Dijon mustard, divided
10 ounces cremini mushrooms, trimmed and quartered
3 tablespoons cider vinegar
1 teaspoon honey
¼ teaspoon red pepper flakes
2 romaine lettuce hearts (12 ounces), torn into bite-size pieces
¼ cup pine nuts, toasted
Why This Recipe Works
A honey vinaigrette complements the mustardy pork tenderloin.
Before You Begin
Top the salad with lots of shaved Parmesan cheese.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 425 degrees. Pat pork dry with paper towels and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook pork until well browned on all sides, about 7 minutes. Transfer pork to rimmed baking sheet and brush with 1 tablespoon mustard. Transfer sheet to oven and roast until pork registers 140 degrees, 12 to 15 minutes.
- Meanwhile, heat 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add mushrooms and ¼ teaspoon salt and cook until golden brown, about 6 minutes. Transfer to large bowl. Add vinegar, honey, pepper flakes, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, remaining ¼ cup oil, and remaining 1 teaspoon mustard to mushrooms and stir to combine.
- Let pork rest for 5 minutes. Add romaine and pine nuts to mushroom mixture and toss to combine. Slice pork and serve with salad.
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