Roasted Pork Panzanella Salad
- Total Time
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 tenderloin1 pound(s), trimmed of all visible fat
table salt¼ tsp
black pepper⅛ tsp, freshly ground
French baguette bread8 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 vinaigrette½ cup(s)
basil⅓ cup(s), fresh, chopped
capers1 Tbsp, drained
- Preheat the oven to 425°F. Spray a shallow roasting pan with nonstick spray.
- 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.
- 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.