Herbed Pork Medallions With Asparagus Salad
Rubbed with rosemary and parsley and roasted in a 400°F oven, this trim tenderloin is mouthwateringly moist and served atop a fiber-rich salad of crunchy carrots, asparagus, and greens.
Ingredients
4 main-dish servings
- ½ cup packed fresh flat-leaf parsley leaves
- 1 tablespoon fresh rosemary leaves finely chopped
- 1 pork tenderloin 12 ounces
- 2 large carrots peeled and left whole
- 1 pound asparagus ends trimmed
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 teaspoons extra-virgin olive oil
- 1 bunch radishes trimmed and cut into thin wedges
- 1 green onion thinly sliced
- 1 package 5 ounces baby greens-and-herbs mix
- ¼ cup balsamic vinegar
Instructions
- Preheat oven to 400°F.
- Heat large pot of water to boiling over high heat.
- Finely chop one-third of parsley.
- Rub chopped parsley and rosemary all over tenderloin and let stand while oven heats.
- Fill large bowl with ice and water.
- Add carrots to boiling water.
- Cook 5 minutes.
- With tongs, transfer to ice water.
- When cool, remove with tongs to cutting board.
- Add asparagus to boiling water.
- Cook 3 minutes or until bright green and crisp-tender.
- Transfer to ice water.
- When cool, drain well.
- Sprinkle ⅛ teaspoon each salt and pepper all over pork.
- In 12-inch oven-proof skillet, heat 1 teaspoon oil over medium-high heat.
- Add pork; cook 6 to 8 minutes or until evenly browned, turning.
- Transfer to oven.
- Roast 8 to 10 minutes or until meat thermometer inserted in thickest part of pork registers 145°F; let rest 5 minutes.
- While pork cooks, cut carrots into 2-inch-long matchsticks.
- Cut asparagus into 2-inch-long pieces.
- In large bowl, toss carrots, asparagus, radishes, onion, greens, and remaining parsley with ⅛ remaining teaspoon each salt and pepper and 1 tablespoon oil.
- Add vinegar; toss to combine.
- Divide salad among serving plates.
- Slice pork; arrange on top of salads.