Pork Tenderloin W Salad and Honey and Mustard Dressing
Elevate your weeknight dinner with this mouthwatering Pork Tenderloin with Salad and Honey Mustard Dressing—a perfect balance of savory and fresh flavors. Tender, golden-seared pork is roasted to perfection, then paired with a crisp salad of mixed greens, cherry tomatoes, cucumber slices, and red onion for a refreshing crunch. The star of the dish is the homemade honey mustard dressing, blending sweet honey, tangy Dijon mustard, and white wine vinegar with a touch of olive oil for silky richness. This quick, 40-minute recipe (including prep) is a delightful combination of protein and greens, making it a healthy yet satisfying choice for any meal. Serve it as a vibrant centerpiece or an elegant light entree—either way, this pork tenderloin salad hits all the right notes!
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Recipe Information
Ingredients
- 1 piece (approximately 1 pound) Pork tenderloin
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 cups Mixed greens (e.g., arugula, spinach, romaine)
- 1 cup (halved) Cherry tomatoes
- 1 medium (sliced) Cucumber
- 0.25 medium (thinly sliced) Red onion
- 2 tablespoons Honey
- 1.5 tablespoons Dijon mustard
- 1 tablespoon White wine vinegar
- 3 tablespoons Olive oil (for dressing)
- 0.25 teaspoons Salt (for dressing)
- 0.25 teaspoons Black pepper (for dressing)
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels and remove any excess silver skin if necessary.
In a small bowl, mix together 2 tablespoons of olive oil, garlic powder, paprika, salt, and black pepper to make a rub.
Rub the pork tenderloin generously with the olive oil mixture, ensuring it is evenly coated on all sides.
Heat a large oven-safe skillet over medium-high heat. Once hot, sear the pork tenderloin for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and roast the pork tenderloin for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the oven and let it rest for 5 minutes before slicing.
While the pork is cooking, prepare the salad by combining the mixed greens, cherry tomatoes, cucumber slices, and red onion in a large mixing bowl.
To make the honey mustard dressing, whisk together honey, Dijon mustard, white wine vinegar, and 3 tablespoons of olive oil in a small bowl. Season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper, adjusting to taste if necessary.
Once the pork has rested, slice it into medallions about 1/2-inch thick.
Divide the salad evenly onto four plates and arrange the pork medallions on the side or on top of the salad.
Drizzle the salad and pork with the honey mustard dressing and serve immediately. Enjoy!
Nutrition Facts
Calories |
1253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 5020 mg | 218% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 43.8 g | ||
| Protein | 118.1 g | 236% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 183 mg | 14% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3258 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
