Easy Baked Pork Tenderloin recipe with fresh crisp salad and herbaceous rice. A healthy and completely satisfying Spring meal that comes together quickly and is kid-approved!
Prep Time :10 mins
Cook Time :15 mins
Total Time : 25 mins
Servings: 4 servings
Ingredients
- 1 pound pork tenderloin
- 1 tbsp vegetable oil such as canola, olive, grapeseed, etc.
- 2 cloves garlic optional
- 4 cups cooked grains such as rice, quinoa, wheat berries, barley, etc.
- 1/4 cup chopped mixed fresh herbs such as dill, chives, cilantro, etc.
- 3 mini cucumbers, thinly sliced or 1/2 long English cucumber
- 3 radishes, very thinly sliced
- 2 tbsp lemon juice from 1/2 lemon
- 2 tsp olive oil
- 1/2 tsp kosher salt, plus more to season to taste
- 1/4 tsp ground black pepper, plus more to season to taste
Instructions
- Preheat oven to 375° F.
- In a skillet heat vegetable over medium-high heat. Season tenderloin all over with salt and pepper. Add garlic cloves if using and cook tenderloin on all sides until deeply browned and starting to crips, about 4 minutes per side. Place in oven for 10-15 minutes until pork is cooked through. Let rest for a few minutes.
- Meanwhile, mix together rice and herbs. Set aside.
- In a medium bowl gently toss together cucumber, radish, lemon juice, and olive oil. Season lightly with salt and pepper.
- Place rice and salad on a large platter. Thinly slice tenderloin and place on top of the rice.
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