ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pork Tenderloin-and-Tomato Salad

Prep time 15 mins
Cook time 20 mins
Bake time 15 mins
Stand time 12 mins
Yield Makes 4 servings
Save the crumbled bacon from the dressing to scatter over the salad.


  • 1 (1-lb.) pork tenderloin
  • 1 tablespoon coarsely ground pepper
  • 3/4 teaspoon salt
  • 2 tablespoons olive oil
  • 1 (5-oz.) package spring mix, thoroughly washed
  • 3 large tomatoes, cut into 1/2-inch-thick slices
  • Warm Bacon Vinaigrette
  • Garnish: cooked and crumbled bacon

How to Make It

  1. Remove silver skin from tenderloin, leaving a thin layer of fat.

  2. Preheat oven to 400°. Rub pepper and salt over pork. Cook pork in hot oil in a large skillet over medium-high heat 5 minutes on all sides or until browned. Transfer pork to a 13- x 9-inch pan.

  3. Bake at 400° for 15 minutes or until a meat thermometer inserted into thickest portion registers 155°. Let stand 10 to 12 minutes or until thermometer registers 160°.

  4. Cut pork into 1/4-inch-thick slices. Divide greens among 4 plates; arrange tomato slices and pork over greens. Serve immediately with Warm Bacon Vinaigrette. Garnish, if desired.