Roasted Pork Tenderloin with Romaine and Cremini Salad

Name: Roasted Pork Tenderloin with Romaine and Cremini Salad
Ingredients: 2 (1-pound), pork tenderloin, trimmed; 1 3/4 teaspoons, table salt, divided; 3/4 teaspoon, pepper, divided; 6 tablespoons, extra-virgin olive oil, divided; 4 teaspoons, Dijon mustard, divided; 10 ounces, cremini mushrooms, trimmed and quartered; 3 tablespoons, cider vinegar; 1 teaspoon, honey; 1/4 teaspoon, red pepper flakes; 2 , romaine lettuce hearts (12 ounces), torn into bite-size pieces; 1/4 cup, pine nuts, toasted

Main Courses
Pork
Weeknight
Roasts

Appears in Cook's Country June/July 2020

Looking for an easy, elegant way to serve pork tenderloin? Look no further.

SERVES 4

TIME 30 minutes

Roasted Pork Tenderloin with Romaine and Cremini Salad

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