Pork Tenderloin with Sugar Snap Pea Salad Recipe

Name: Pork Tenderloin with Sugar Snap Pea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons sliced almonds; 1/4 cup chopped fresh parsley; 2 tablespoons red wine vinegar; 1 tablespoon plus 2 teaspoons dijon mustard; 1 small clove garlic, grated; Kosher salt and freshly ground pepper; 1/4 cup extra-virgin olive oil; 3 tablespoons breadcrumbs; 1 large pork tenderloin (1 1/4 to 1 1/2 pounds), trimmed; 1 pound sugar snap peas, trimmed; 2 carrots, thinly sliced; 1 large bunch watercress, trimmed

Servings: persons

3 tablespoons sliced almonds
1/4 cup chopped fresh parsley
2 tablespoons red wine vinegar
1 tablespoon plus 2 teaspoons dijon mustard
1 small clove garlic, grated
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
3 tablespoons breadcrumbs
1 large pork tenderloin (1 1/4 to 1 1/2 pounds), trimmed
1 pound sugar snap peas, trimmed
2 carrots, thinly sliced
1 large bunch watercress, trimmed

1
Position a rack in the upper third of the oven; preheat to 400 degrees F. Spread the almonds on a baking sheet and toast in the oven until golden, 6 to 8 minutes.
2
Transfer to a plate and let cool.
3
Increase the oven temperature to 450 degrees F. Mix the parsley, vinegar, 2 teaspoons mustard, the garlic, 1/2 teaspoon salt and a few grinds of pepper in a bowl.
4
Slowly whisk in the olive oil.
5
Transfer 1 tablespoon of the vinaigrette to a bowl and stir in the breadcrumbs.
6
Set the pork on the baking sheet; season with1/2 teaspoon salt and a few grinds of pepper.
7
Brush with the remaining 1 tablespoon mustard, then pat the breadcrumb mixture all over.
8
Roast until the pork is golden and a thermometer inserted into the center registers 145 degrees F, 15 to 20 minutes.
9
Let rest 5 minutes.
10
Meanwhile, put the peas and carrots in a microwave-safe bowl; add a pinch of salt and a splash of water, cover with plastic wrap and pierce a few times with a knife to vent; microwave until crisp-tender, 3 to 4 minutes.
11
Let cool slightly.
12
Add the watercress, almonds and the remaining vinaigrette.
13
Slice the pork; serve with the salad.
14
Photograph by Justin Walker

794

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons sliced almonds, 1/4 cup chopped fresh parsley, 2 tablespoons red wine vinegar, 1 tablespoon plus 2 teaspoons dijon mustard, and more.

Yes, Pork Tenderloin with Sugar Snap Pea Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pork Tenderloin with Sugar Snap Pea Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions