Pork Tenderloin with Warm Roast Vegetable Salad Pork Tenderloin with Warm Roast Vegetable Salad

Author: Canadian Living

Serve with: Barley pilaf. Pork tenderloin is an extremely lean cut of meat with no waste. Coating the pork in ground porcini mushrooms gives it a delicious mushroom-flavoured crust.

  • Portion size 6 servings



Remove seeds and ribs from red and green peppers; cut into 2-inch (5 cm) chunks and place in large bowl. Cut zucchini and eggplant into 1-inch (2.5 cm) thick slices; add to bowl. Cut each tomato into 4 wedges; add to bowl.

Toss vegetables with 2 tbsp (25 mL) of the oil, garlic, Italian herb seasoning and 1/2 tsp (2 mL) each of the salt and pepper. Spread on large foil- or parchment paper-lined rimmed baking sheet. Roast in 425°F (220°C) oven for 30 minutes.

Meanwhile, using mini-chopper, clean coffee grinder or mortar and pestle, finely grind mushrooms. Add sage and remaining salt and pepper. Brush remaining oil over tenderloins; coat with mushroom mixture.

In large nonstick skillet, brown tenderloins over medium-high heat. Push vegetables to 1 side of baking sheet; add pork to space. Roast until juices run clear when pork is pierced and just a hint of pink remains inside and vegetables are golden, about 20 minutes. Transfer pork to cutting board; tent with foil and let stand for 5 minutes before slicing thinly.

Meanwhile, transfer vegetables to serving bowl; sprinkle with balsamic vinegar and toss gently. Serve with pork.

Nutritional facts <b>Per serving:</b> about

  • Sodium 353 mg
  • Protein 26 g
  • Calories 260.0
  • Total fat 11 g
  • Cholesterol 57 mg
  • Saturated fat 2 g
  • Total carbohydrate 15 g


  • Iron 18.0
  • Folate 17.0
  • Calcium 3.0
  • Vitamin A 25.0
  • Vitamin C 157.0
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Pork Tenderloin with Warm Roast Vegetable Salad