Pork Tenderloin with Sugar Snap Pea Salad

Total Time:
40 min
10 min
30 min

4 servings

  • 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 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.

  • Photograph by Justin Walker

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