herbed pork and watercress salad
prep time: 20 minutes + marinate time
cook time: 16 minutes
ready in: 1 hour, 36 minutes
makes: 4 servings, 6 oz. each
- 1/4 cup + 2 Tablespoons light red wine vinegar and olive oil dressing, divided
- 1 Tablespoon coarse-grain mustard
- 2 garlic cloves, minced
- 2 teaspoons Herbes de Provence
- 1 (1 lb.) pork tenderloin (tenderloin center), trimmed
- 2 cups mixed salad greens
- 2 cups watercress, stems removed
- 2 Tablespoons dried cranberries
- 1/4 cup sliced almonds, toasted
The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.
- For the marinade, in a small bowl whisk together 2 tablespoons of the dressing, plus mustard, garlic, Herbes de Provence, and pepper to taste. Place pork in a glass baking dish. Brush marinade on all sides of pork. Cover and refrigerate at least 30 minutes.
- Preheat oven to 375°F. Coat a large nonstick ovenproof skillet with nonstick cooking spray; place over medium-high heat. Remove pork from marinade; discard marinade. Add pork to skillet; cook 2–3 minutes per side or until well-browned on all sides.
- Place skillet in oven. Bake 12–15 minutes or until an instant-read thermometer registers 145°F. Transfer pork to a cutting board; let stand 5 minutes. Cut pork into thin slices.
- Meanwhile, place salad greens and watercress in a large bowl. Sprinkle with cranberries and almonds. Drizzle with remaining 1/4 cup dressing; toss. Transfer salad to individual plates, top with pork slices, and serve.
per serving: 210 calories, 9g fat, 2g saturated fat, 60mg cholesterol, 385mg sodium, 7g carbohydrate, 2g fiber, 4g sugars, 24g protein