Pork Tenderloin with Apple and Orange Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 460
- Total Fat
- 20 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 111 milligrams
- Sodium
- 683 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 5 grams
- Protein
- 42 grams
- Sugar
- 18 grams
- Total: 40 min
- Active: 25 min
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.