Spice-crusted roast pork tenderloin with watercress salad
2
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
We used a combination of red and yellow tomatoes in this recipe but you can use whatever you have on hand. Swap baby arugula or spinach for the watercress, if you prefer.
Ingredients
Garlic clove
2 clove(s), medium, minced, divided
Chili powder
2 tsp(s)
Ground cumin
1 tsp(s)
Ground coriander
½ tsp(s)
Table salt
½ tsp(s), divided
Black pepper
½ tsp(s), divided
Uncooked lean pork tenderloin
1 pound(s), trimmed
Olive oil
1 tsp(s)
Orange juice
2 tbsp(s)
Fresh lime juice
2 tbsp(s)
Scallions
1 medium, minced
Canola oil
1½ tbsp(s)
Fresh lemon juice
1 tbsp(s)
Sugar
1 tsp(s)
Fresh watercress
6 cup(s), loosely packed trimmed
Grape tomatoes
1 cup(s), or cherry tomatoes, halved
Instructions
1
Preheat oven to 425°F.
2
To make pork, combine 1 garlic clove, chili powder, cumin, coriander, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in small bowl. Rub seasoning all over pork.
3
Heat olive oil in large ovenproof skillet over medium-high heat. Add tenderloin and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer skillet to oven and roast until instant-read thermometer inserted into center of meat registers 145°F, about 15 minutes. Let pork rest 5 minutes, then cut into 24 slices.
4
Meanwhile, to make dressing, whisk together orange juice, lime juice, scallion, canola oil, lemon juice, sugar, remaining garlic clove, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in small bowl.
5
Arrange watercress and tomatoes on platter. Top with slices of tenderloin and drizzle with dressing.
6
Serving size: 6 slices pork, 1 1/4 cups salad, and 2 tablespoons dressing
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