Panzanella salad with roasted pork
Uncooked lean pork tenderloin
1 pound(s), trimmed of all visible fat
⅛ tsp, freshly ground
8 oz, day-old, or Italian bread, cut into 1-inch cubes
3 large, ripe, each cut into 12 wedges
½ medium, peeled and cut into scant 1⁄4-inch-thick slices
Uncooked red onion(s)
1 small, thinly sliced
Fat free red wine vinaigrette
⅓ cup(s), fresh, chopped
1 Tbsp, drained
- Preheat the oven to 425°F. Spray a shallow roasting pan with nonstick spray.
- Sprinkle the pork with salt and pepper; place in the pan. Roast until an instant-read thermometer inserted in the center of the pork registers 160°F for medium, 20–25 minutes. Let stand 5 minutes, then cut evenly into 12 slices.
- Meanwhile, combine the bread, tomatoes, cucumber, onion, vinaigrette, basil, and capers in a large bowl. Toss well and let stand until the bread soaks up the juices, about 20 minutes. Divide the salad evenly among 6 plates. Top each salad with 2 slices of the pork and serve at once. Yields 1 salad per serving.