Pan-Seared Pork Tenderloin Salad

Ingredients

• 2 whole pork tenderloins (trimmed of silver skin, patted dry)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly cracked black pepper
• 1 head romaine lettuce (chopped into bite-sized pieces)
• 1 large Honeycrisp apple (sliced thinly)
• 1 cup walnuts (roughly chopped)
• 1/2 cup crumbled blue cheese
• 1/3 cup Dijon mustard
• 1/3 cup white wine vinegar
• 1 teaspoon honey
• 1/2 cup extra-virgin olive oil (for dressing)

Method

1. 1Whisk the Dijon mustard, white wine vinegar, honey, and dressing oil in a small bowl until emulsified and smooth, then season with a pinch of salt.
2. 2Preheat a large cast-iron skillet or heavy oven-safe pan over medium-high heat until shimmering hot.
3. 3Season the pork tenderloins generously with salt and pepper on all sides, ensuring an even coating.
4. 4Place the tenderloins in the hot pan and sear undisturbed for 3 minutes per side until a deep, caramelized crust forms.
5. 5Transfer the pan to a preheated 400°F (200°C) oven and roast for 10 to 12 minutes, or until an instant-read thermometer inserted into the thickest part registers 145°F (63°C).
6. 6Remove the pork from the oven and let it rest on a cutting board for 5 minutes to allow the juices to redistribute before slicing.
7. 7Meanwhile, toast the chopped walnuts in a dry skillet over medium heat for 2 minutes until fragrant, then toss the romaine, apple slices, and warm walnuts with the prepared dressing.
8. 8Slice the rested pork into 1/2-inch medallions and arrange them atop the dressed salad, finishing with a scattering of crumbled blue cheese.

Nutrition per serving