Seared Pork Tenderloin With Skillet Cherry Mostarda + Mint Rice Salad Recipe

Name: Seared Pork Tenderloin With Skillet Cherry Mostarda + Mint Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small (1-pound) pork tenderloin, trimmed of silverskin; 2 tablespoons olive oil plus more for pork, divided; Kosher salt and freshly ground black pepper; 1 cup cherries, smashed to remove pit; 1/4 red onion, finely chopped; 1 tablespoon grainy mustard; 2 teaspoons white-wine vinegar, divided; 1/2 cup mint leaves, thinly sliced; 1 1/2 cups cold, leftover cooked white rice; 1/4 cup roasted almonds, coarsely chopped

Servings: persons

1 small (1-pound) pork tenderloin, trimmed of silverskin
2 tablespoons olive oil plus more for pork, divided
Kosher salt and freshly ground black pepper
1 cup cherries, smashed to remove pit
1/4 red onion, finely chopped
1 tablespoon grainy mustard
2 teaspoons white-wine vinegar, divided
1/2 cup mint leaves, thinly sliced
1 1/2 cups cold, leftover cooked white rice
1/4 cup roasted almonds, coarsely chopped

1
Heat a large, heavy skillet over medium-high heat until very hot. Rub pork tenderloin with olive oil and season generously with salt and pepper. Add pork to pan and cook, turning often, until evenly browned, about 14 minutes total. Transfer to a cutting board to rest. (Reserve skillet.)
2
Meanwhile, in a medium bowl, stir together remaining 1 tablespoon oil and 1 teaspoon vinegar; toss with rice, mint and almonds. Season rice salad with salt and pepper.
3
Add 1 tablespoon olive oil and onion to reserved skillet. Cook, stirring release browned bits from bottom of pan, until onion is tender, about 4 minutes. Stir in cherries, remaining vinegar and mustard to skillet.
4
To serve, slice tenderloin into 1-inch pieces. Divide rice salad among plates and serve topped with tenderloin and cherry mostarda.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 small (1-pound) pork tenderloin, trimmed of silverskin, 2 tablespoons olive oil plus more for pork, divided, Kosher salt and freshly ground black pepper, 1 cup cherries, smashed to remove pit, and more.

Yes, Seared Pork Tenderloin With Skillet Cherry Mostarda + Mint Rice 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.

Seared Pork Tenderloin With Skillet Cherry Mostarda + Mint Rice Salad

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