Pork Tenderloin with Endive-Frisée-Apple-Squash Salad
Pork Tenderloin with Endive-Frisée-Apple-Squash Salad 1 natural pork tenderloin (1 to 1 1/4 pounds)1/2 cups WHOLE30 Elderberry Vinaigrette1 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 oil3 tsp finely chopped fresh rosemary or 1 teaspoon dried rosemary, crushed1 clove garlic, minced1/2 tsp black pepper1/4 tsp coarse salt100% olive oil cooking spray3 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 chopped1/2 cup pecans, toasted and coarsely chopped (see Tip) IN a resealable plastic bag, combine the pork and ¼ cup of the vinaigrette and turn the meat to coat.