Pork Tenderloin with Roasted Cherry Tomatoes, Asparagus and Baby Arugula

There are so many great things about this recipe; perhaps one of the best being the way your kitchen will smell when the rich juices of the pork tenderloin and fresh vegetables begin to roast. The prep is quick, and the result is a guaranteed crowd pleaser.

  • Pork tenderloin; about 2 pounds in weight
  • 2 cups cherry tomatoes, halved
  • 1 bunch asparagus, cut into 1″ slices
  • 1 red onion, sliced
  • 4 cloves garlic, diced
  • 5 ounces organic baby arugula
  • 1/4 cup apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons stone ground mustard
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 cup shaved parmesan cheese, plus more for garnish
  1. Preheat your oven to 425 F.
  2. For a vinaigrette, whisk together the apple cider vinegar, extra virgin olive oil, stone ground mustard, salt and pepper.
  3. In a large bowl, toss the asparagus, cherry tomatoes, onion and garlic in half of the vinaigrette. Set the remaining half of the dressing aside.
  4. Place the pork tenderloin in a large baking dish. Arrange the vegetable mixture around the sides of the roast in the pan.
  5. Bake, uncovered for about 25 minutes per every pound. My roast was about two pounds, so it baked for 50 minutes. You’ll know it’s done when its internal temperature reaches 145 F (you’ll need a meat thermometer to be sure).
  6. When the pork tenderloin is finished cooking, remove from the oven, and let sit for a few minutes before serving.
  7. Toss the baby arugula and parmesan cheese in the remaining vinaigrette. Top with roasted vegetables and pork tenderloin. Garnish with additional fresh parmesan.




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