Pork Tenderloin with Tomato-Herb Pan Sauce
and kale salad
This quick cooking, tender cut of pork gets an Italian touch with a topping of simple homemade tomato herb 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
- 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
- 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
- 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)
- Shallots / Kale - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Pork tenderloin - Lightly salt and pepper, and tenderize with a fork. (Can be done up to 1 day ahead)
- Heat oven to 425F / 218C.
- 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.
- Transfer pork to a cutting board (leave cooking liquid in the skillet) and let rest, covered with foil, for 10 minutes.
- 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.
- Slice pork and serve with tomato sauce over top.
- 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.
- Serve pork with salad on the side. Enjoy!
Made double dressing the second time we made this because it was so tasty!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!0 Helpful
I loved this for a quick and easy meal!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.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!0 Helpful
Salad was great. We added to a premade sauce. The bagel pizzas reminded me of the frozen French bread pizza but tastier.0 Helpful