Here’s how to make Seared Pork Tenderloin Salad with Grilled Brussels Sprouts and Pomegranate:
Ingredients:
Pork Tenderloin:
1 pork tenderloin, trimmed
Salt and freshly ground black pepper
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
Grilled Brussels Sprouts:
Follow the previous instructions for the Brussels sprouts.
Salad:
Follow the previous instructions for the salad components.
Garnish:
A dollop of Greek yogurt or crème fraîche (optional)
Instructions:
Preheat your oven to 375°F (190°C) if you prefer to finish the pork in the oven.
Season the pork tenderloin all over with salt and black pepper. Rub the minced garlic and thyme onto the meat.
Heat the olive oil in a skillet over medium-high heat. Sear the tenderloin on all sides until golden brown, about 2 minutes per side.
You can finish cooking the tenderloin in the skillet or transfer it to the preheated oven. Cook until the pork reaches an internal temperature of 145°F (63°C), which will take about 10-15 minutes in the oven.
Remove the pork from the heat and let it rest for at least 5 minutes before slicing it thinly.
While the pork is cooking, grill the Brussels sprouts as described in the previous message.
Assemble the salad with mixed greens, cherry tomatoes, and pomegranate seeds. Drizzle with the balsamic reduction and olive oil, then season with salt and pepper.
Arrange the sliced pork tenderloin on the salad, place the grilled Brussels sprouts around the plate, and add a dollop of Greek yogurt or crème fraîche if you like.