August 26, 2020

Pork Tenderloin with Endive-Frisée-Apple-Squash Salad

Name: Pork Tenderloin with Endive-Frisée-Apple-Squash Salad
Prep time: 20 min
Cook time: 25 min
Total time: 40 min
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)

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Prep Time 20

Cook Time 25

Total Time 40

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.

Melissa Urban

Melissa Urban is a 7x New York Times bestselling author (including the #1 bestselling The Whole30) who specializes in helping people establish healthy boundaries and successfully navigate habit change. She has been featured by the New York Times, People, the Wall Street Journal, Forbes, The Today Show, and Good Morning America, and is a prominent keynote speaker on boundaries, building community, health trends, and entrepreneurship. She lives in Salt Lake City, UT with her husband, son, and a poodle named Henry.