One-Pan Pork Tenderloin and Panzanella Salad
We wanted to sit on the porch after this summery supper, not scrub a bunch of pots.
Why This Recipe Works
We built a one-pan meal around this toasted bread salad by adding roasted pork tenderloin and a mix of fresh and roasted vegetables for complexity. First, we placed two pork tenderloins on a rimmed baking sheet and brushed them with a mixture of balsamic vinegar, brown sugar, and whole-grain mustard that both complemented the sweet nuances of the pork and dressed up the meat so it didn't look gray when it was finished cooking. A bit of cornstarch added to the mixture ensured that it stuck to the exterior of the pork. Then, we surrounded the pork tenderloins with 1-inch pieces of summer squash, red onion, bell pepper, and baguette and roasted it all until the pork was rosy in the center, the vegetables were tender, and the bread was toasted and crunchy. While the tenderloins rested, we tossed the roasted bread and vegetables with fresh cucumber, cherry tomatoes, basil, and a bright balsamic vinaigrette with whole-grain mustard, garlic, capers, and caper brine (added for complexity).