Name: Roasted Pork Tenderloin with Romaine and Cremini Salad
Total time: 30 min
Ingredients: 2 (1-pound) pork tenderloin, trimmed; 1 3/4 teaspoons table salt, divided; 3/4 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; 1/4 teaspoon red pepper flakes; 2 romaine lettuce hearts (12 ounces), torn into bite-size pieces; 1/4 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.