Roasted Pork Panzanella Salad

Total Time
39 min
14 min
25 min
When the tomatoes are ripe and the bread is crusty and slightly stale (one or two days old), the time is right for making this traditional Italian bread salad.


uncooked lean pork tenderloin

1 pound(s), trimmed of all visible fat

table salt

¼ tsp

black pepper

tsp, freshly ground

French baguette bread

8 oz, day-old, or Italian bread, cut into 1-inch cubes

fresh tomato(es)

3 large, ripe, each cut into 12 wedges

English cucumber(s)

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

½ cup(s)


cup(s), fresh, chopped


1 Tbsp, drained


  1. Preheat the oven to 425°F. Spray a shallow roasting pan with nonstick spray.
  2. Sprinkle the pork with the 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 into 12 chunks.
  3. 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 between 6 plates. Top each salad with 2 chunks of the pork and serve at once. Yields 1 salad per seving.


The dry bread soaks up the tomato juices and dressing, while the cucumber and red onion add crunch. We add chunks of succulent, fresh-roasted pork tenderloin and voilà—a complete dinner.Harmful bacteria are destroyed when food is cooked to the proper temperature. A meat thermometer is the only reliable way to determine that safe temperature. The U.S. Department of Agriculture recommends that pork (roasts, steaks, and chops) be cooked to at least 160°F. This produces medium-cooked meat. For well-done, cook the meat to 170°F.

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