Pork Tenderloin With Zucchini Salad Recipe

5 from 1 vote

Take your cooking skills up a notch and make your pork tenderloin roast with zucchini even more exciting by adding walnuts and white wine.

Course Main Course

Cuisine American

Keyword pork tenderloin, salad, zucchini

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 417kcal

Cost 10

Preheat oven to 400 F.
Season pork with salt and pepper.
1 lb. pork tenderloin, ¼ tsp. salt, ¼ tsp. pepper
Add 1 tbsp. olive oil to a medium-sized skillet placed over medium-high heat. Place the pork in the pan and allow to cook on all sides until golden brown (just a few minutes).
2 tbsp. olive oil
Remove pork from skillet and place on a baking sheet. Bake for approximately 20-25 minutes.
In the same skillet, add remaining oil. Sauté onions until soft, then add mushrooms and thyme. Continue to cook until mushrooms are golden brown in color.
8 oz. mushrooms, ¼ tsp. fresh thyme, 2 green onions
Add wine and cook until completely evaporated. Then add broth and continue to cook for 5-8 minutes.
¼ cup white wine, 1 cup chicken stock
Lastly, add the cooking fat. Allow to melt and the sauce will thicken slightly.
1 tbsp. cooking fat
For zucchini salad: Heat medium-sized skillet over medium heat. Add walnuts and allow to cook until they begin to brown. Stir constantly to prevent them from burning. Remove once they become fragrant and golden.
3 tbsp. walnuts
Add oil to the pan and toss in zucchini, season to taste and allow to cook for just a few minutes until zucchini softens; about 5 minutes.
2 tbsp. olive oil, 1 large zucchini
Add walnuts back to the pan and mix well.
Slice the pork and top with sauce. Serve salad on the side.
Salt and pepper to taste