Pork Tenderloin with Endive-Frisée-Apple-Squash Salad

0 from 0 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Servings 4 people

Ingredients
  

  • 1 natural pork tenderloin (1 to 1 1/4 pounds)
  • 1/2 cups WHOLE30 Elderberry Vinaigrette
  • 1 1 1/2 – 1 3/4 lb butternut squash, peeled, seeded, and cut into ¾-inch pieces (3 to 4 cups precut fresh butternut squash)
  • 3 tbsp extra-virgin olive oil
  • 3 tsp finely chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 clove garlic, minced
  • 1/2 tsp black pepper
  • 1/4 tsp coarse salt
  • 100% olive oil cooking spray
  • 3 Belgian endives stem end trimmed, cut crosswise into ½-inch slices (about 4 cups)
  • 4 oz frisée, trimmed and torn into bite-size pieces (about 3 cups)
  • 1 small apple and/or red pear, cored and chopped
  • 1/2 cup pecans, toasted and coarsely chopped (see Tip)

Instructions
 

  • IN a resealable plastic bag, combine the pork and ¼ cup of the vinaigrette and turn the meat to coat. Seal the bag and marinate in the refrigerator, turning occasionally, for 2 hours. 
  • MEANWHILE, place squash in a medium bowl. In a small bowl, stir together the oil, rosemary, garlic, salt, and ¼ teaspoon of the black pepper. Toss to combine. 
  • PREHEAT oven to 425°F. Line a rimmed baking sheet with foil then lightly coat with cooking spray. Remove the pork from the marinade; discard the marinade. Place the pork on one half the prepared pan. Season the pork with the remaining ¼ teaspoon black pepper. Place the squash on the other half of the pan in a single layer. Bake for 15 minutes; stir the squash; bake 10 minutes more or until squash is browned and crispy and pork is done (145°F). Remove from oven; let stand 3 minutes. Cut into ¾-inch-thick slices. 
  • MEANWHILE, in a large bowl combine endive, frisée, apples, and pecans; drizzle with remaining ¼ cup vinaigrette and toss to coat. Divide meat and salad among four plates. Top salad with squash. 
  • Tip: To toast pecans, preheat oven to 350°F. Spread nuts in a shallow baking pan. Bake 5 to 10 minutes or until nuts are lightly toasted.
Keyword Elderberry Vinaigrette, pork
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