The Salad Series: Pork Tenderloin with Roasted Vegetables and Blood Orange Dressing

The Salad Series: Pork Tenderloin with Roasted Vegetables and Blood Orange Dressing

I'm finally done with traveling for awhile and I'm excited to get back to my salads! Next weekend is my first wedding anniversary and my parents gifted us a basket of different extra virgin olive oils and vinegars! One of the oils was a blood orange infused oil and it was to die for. If you can't find blood orange extra virgin olive oil, you can just add a bit of juice from a blood orange and whisk it into your favorite extra virgin olive oil.

GRADE

Serves: 2

Cost: $$

Skill Level: Easy

Time to Make: 45 minutes

INGREDIENTS

1 pound pork tenderloin

1 cup butternut squash

12 ounces mixed mushrooms (shiitake, cremini, or portabello)

Olive oil

Salt and pepper to taste

1 tablespoon butter

BLOOD ORANGE DRESSING

3 tablespoons blood orange infused extra virgin olive oil

1 teaspoon maple syrup or honey, optional

2 teaspoons lemon juice (or juice from blood oranges)

Salt and pepper

3 scallions

1/4 cup fresh cilantro

FOR SERVING

2 cups mixed greens

1 avocado

METHOD

Prepare Ingredients: Preheat oven to 375ºF. Mince the cilantro and scallions and transfer to a bowl. Pat the pork tenderloin dry and season with salt and pepper. Cube the butternut squash and roughly chop the mushrooms.

Prepare the Dressing: To the bowl of minced scallions and cilantro, add the extra virgin olive oil, maple syrup (if using), and lemon juice and whisk until well combined. Taste and season with salt and pepper.

Sauté the Vegetables: Heat a slick of olive oil over medium high heat in a large skillet. Add the squash and mushrooms and cook, tossing occasionally, for 10-15 minutes or until well browned on all edges. The squash should be just slightly undercooked. Remove the vegetables from the skillet and transfer to a bowl.

Add 1 tablespoon butter to the skillet over medium high until frothy and melted. Add the pork tenderloin to the same skillet and cook for 2-3 minutes per side until well browned. Arrange the cooked squash and mushrooms around the pork and transfer to the oven and cook for 10-12 minutes or until the pork has reached 135ºF. Remove the pork from the skillet and let rest for 5-10 minutes before thinly slicing.

Finish the Vegetables: Transfer the roasted vegetables to the bowl of dressing and toss to combine.

To Serve: Divide the mixed greens between plates and arrange the roasted vegetables on top. Top with the sliced pork and sliced avocado. Drizzle with a bit more liquid from the bowl of dressing. Enjoy!


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Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!