Name: Pork Tenderloin with Apple and Orange Salad
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 large or 2 small pork tenderloins (about 1 3/4 pounds total); Kosher salt and freshly ground pepper; 1/4 cup grainy mustard; 2 tablespoons pure maple syrup; 1 tablespoon finely chopped fresh sage; 3 tablespoons fresh lemon juice; 2 tablespoons extra-virgin olive oil; 2 navel oranges; 1 tart apple, thinly sliced; 1/2 head radicchio, thinly sliced; 1/2 cup chopped fresh parsley; 1/3 cup toasted walnuts, roughly chopped

Directions

Preheat the oven to 425˚ F. Season the pork all over with salt and pepper. Combine the mustard, maple syrup, sage, 2 tablespoons lemon juice and 1 tablespoon olive oil. Rub all over the pork and set aside to marinate while you prepare the salad.
Meanwhile, with a sharp paring knife, remove the peel and pith from the oranges. Working over a large bowl, cut along the membranes to remove the segments. Squeeze the membranes to release any remaining juice into the bowl. Add the apple, radicchio, parsley, walnuts and remaining 1 tablespoon each olive oil and lemon juice to the bowl. Season with salt and pepper and toss to combine.
Line a rimmed baking sheet with nonstick foil. Add the pork to the pan and drizzle with any remaining marinade. Roast until a thermometer inserted into the center of the pork registers 135˚ F, 15 to 20 minutes. Switch the oven to broil and broil until the marinade is browned, about 2 minutes. Transfer the pork to a cutting board and let rest 5 minutes.
Slice the pork and serve with the apple and orange salad.

Photograph by Andrew Purcell

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Pork Tenderloin with Apple and Orange Salad

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