| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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 with1/2 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.
Nutrition Facts
| Calories | 420 calorie |
| Total Fat | 22 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 90 milligrams |
| Sodium | 800 milligrams |
| Carbohydrates | 19 grams |
| Dietary Fiber | 5 grams |
| Protein | 35 grams |
Reviews
Snap pea salad was great but the pork was not a hit. It hardly browned and was just blah.
After being so put off by stringy and tough snap peas at Wegmans, BJs, and Walmart (my local choices), I took action and found out that one nearby farmstand and garden center grows and sells stringless snap peas! They are SO worth searching for! I don’t know why more commercial growers don’t use “stringless” seeds. They have been readily available for over 30 years. (I know – I grew them in 1992)
It was the best pork tenderloin I’ve ever cooked. I did roast it for 30 minutes because we like it well done. I’ve been overcooking it for many years.
Simple and tasty. A light summer meal that went over very well with the family.