Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Pork Tenderloin with Tomato-Herb Pan Sauce
and kale salad

Active: 35 min Total: 35 min

This quick cooking, tender cut of pork gets an Italian touch with a topping of simple homemade tomato herb sauce.

Tags

Ingredients

Servings:
4
Metric
Pork Tenderloin with Tomato-Herb Pan Sauce:
  • Shallots - 2 cloves, diced
  • Pork, tenderloin - 1 lb
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 1/3 cup + 3/4 cup
  • Tomato paste - 6 Tbsp
  • Oregano, dried - 1/2 tsp
  • Basil, dried - 1/2 tsp
Lemony Kale Salad:
  • Kale, curly leaf - 6 oz, stems removed and leaves finely chopped (sub mixed greens)
  • Lemon Garlic Dressing (ingredients listed separately) - 1/3 cup
  • Almonds, sliced - 1 oz
Lemon Garlic Dressing:
  • Garlic - 1 clove, chopped
  • Capers - 1 Tbsp, drained and rinsed
  • Lemon juice - 2 Tbsp
  • Vinegar, red or white wine - 1 Tbsp
  • Mustard, Dijon - 4 tsp
  • Honey - 2 tsp
  • Oil, olive - 3 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Make dressing - Double if making Wednesday’s salad. Chop garlic and capers. Mix with lemon juice, vinegar, mustard and honey. Add olive oil, while whisking. Season to taste with some salt and pepper. (Can be done up to 5 days ahead and refrigerated)
  2. Shallots / Kale - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Pork tenderloin - Lightly salt and pepper, and tenderize with a fork. (Can be done up to 1 day ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat oven to 425F / 218C.
  2. Heat a skillet over medium-high heat. Add cooking oil and then pork to heated oil. Sear on both sides for 2 to 3 minutes each, until golden brown. Pour first part of stock into skillet, cover loosely with foil and bake in the oven for 16 to 20 minutes or until pork reaches 145F / 63C degrees.
  3. Transfer pork to a cutting board (leave cooking liquid in the skillet) and let rest, covered with foil, for 10 minutes.
  4. Return skillet with cooking liquid to medium heat and add shallots. Saute until shallots are soft, ~2 minutes. Add tomato paste, oregano and basil and stir for 1 minute. Pour second part of stock over top and bring to a simmer. Simmer until sauce thickens, ~3 minutes more. Season with some salt and pepper.
  5. Slice pork and serve with tomato sauce over top.
  6. Toss kale with toss kale with dressing until salad is dressed to your liking (remember to reserve half the dressing if doubled). Add more until salad is dressed to your liking. Top with almonds.
  7. Serve pork with salad on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (62)
Gluten-free (3)
Paleo (13)
Vegetarian (8)

31 reviews

Made double dressing the second time we made this because it was so tasty!

By: Delaney
Posted: May 15, 2020
Diet: Vegetarian
0 Helpful

The salad was great! Substitute endive it something if you hate kale, though, as it's a very strong taste. I accentually threw a bunch of shallots into the dressing, but it was a yummy mistake. For the Paleo version, the pork tenderloin was weird (soggy from being baked in broth), and the tomato sauce was like eating marinara on pork. Not my favorite. Wish I'd made the little pizzas instead!

By: Laurel
Posted: Jan 28, 2018
Diet: Paleo
0 Helpful

I loved this for a quick and easy meal!

By: Jenna
Posted: Jan 15, 2018
Diet: Original
0 Helpful

I loved this, my kids are tiny tyrants who apparently can't tolerate the idea of pizzas made with bagels. The bagels also got a little soggy, not sure if that's avoidable.

By: elyssa
Posted: Jan 09, 2018
Diet: Original
0 Helpful

These were quick, easy, and really delicious! My husband loved them as well and the mini bagels were the perfect size for my 19 month old!

By: Terri
Posted: Dec 20, 2017
Diet: Gluten-free
0 Helpful

Salad was great. We added to a premade sauce. The bagel pizzas reminded me of the frozen French bread pizza but tastier.

By: Emily Hoops
Posted: Dec 17, 2017
Diet: Original
0 Helpful