Dinner recipe · from the recipe book

Herb Pork Tenderloin Chopped Salad with Apples

Name: Herb Pork Tenderloin Chopped Salad with Apples
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1¼ lb (560 g) Pork tenderloin, trimmed of silver skin; 3 medium (400 g) Sweet potatoes, cut into 1/2-inch cubes; 4¼ cups chopped (200 g) Romaine lettuce, chopped; 3 cups loosely packed (90 g) Baby spinach, chopped; 3¾ cups chopped (80 g) Kale, stems removed, finely chopped; 1 medium (180 g) Apple, cored and diced; 2 stalks (80 g) Celery, diced; ½ medium (50 g) Red onion, finely diced; ⅓ cup chopped (40 g) Walnuts, chopped; ⅓ cup crumbled (50 g) Feta cheese, crumbled; ¼ cup (60 g) Olive oil; ¾ tsp (1 g) Dried rosemary, crumbled; ¾ tsp (2 g) Garlic powder; ¾ tsp (4 g) Salt; ¾ tsp (2 g) Black pepper; ⅓ cup chopped (20 g) Fresh parsley, finely chopped; 1½ tbsp chopped (8 g) Fresh mint, finely chopped; 2½ tbsp (40 g) Apple cider vinegar; 2 tsp (10 g) Yellow mustard; 1½ tsp (10 g) Honey; 1 clove (3 g) Garlic, minced

Juicy rosemary-seared pork tenderloin over crisp chopped greens with sweet apple, roasted sweet potato, toasted walnuts and a bright parsley-mint vinaigrette.

Oven
55 min · 35 min hands-on
Serves 4
Gluten-free

31–45 g carbs
Protein 30 g+
Fiber 6 g+

Ingredients

1¼ lb560 gPork tenderlointrimmed of silver skin
3 medium400 gSweet potatoescut into 1/2-inch cubes
4¼ cups chopped200 gRomaine lettucechopped
3 cups loosely packed90 gBaby spinachchopped
3¾ cups chopped80 gKalestems removed, finely chopped
1 medium180 gApplecored and diced
2 stalks80 gCelerydiced
½ medium50 gRed onionfinely diced
⅓ cup chopped40 gWalnutschopped
⅓ cup crumbled50 gFeta cheesecrumbled
¼ cup60 gOlive oil
¾ tsp1 gDried rosemarycrumbled
¾ tsp2 gGarlic powder
¾ tsp4 gSalt
¾ tsp2 gBlack pepper
⅓ cup chopped20 gFresh parsleyfinely chopped
1½ tbsp chopped8 gFresh mintfinely chopped
2½ tbsp40 gApple cider vinegar
2 tsp10 gYellow mustard
1½ tsp10 gHoney
1 clove3 gGarlicminced

Steps

Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
Toss the sweet potato with one quarter of the olive oil, one quarter of the salt and one quarter of the black pepper, and spread it on one half of the pan.
Rub the pork tenderloin with one quarter of the olive oil, then season it with the rosemary, garlic powder, half of the salt and half of the black pepper.
Set the pork on the other half of the pan and roast until the sweet potato is tender and browned and the pork reaches 145°F (63°C) in the center, about 20 to 25 minutes.
Scatter the walnuts on a corner of the pan for the last 5 minutes to toast them.
Move the pork to a board and let it rest for at least 3 minutes, then cut it into bite-size pieces; let the sweet potato cool for a few minutes.
While the pork roasts, make the herb vinaigrette: whisk the cider vinegar, mustard, honey, garlic, the remaining one quarter of the salt and the remaining one quarter of the black pepper, then whisk in the remaining half of the olive oil, the parsley and the mint.
In a large bowl, combine the romaine, spinach and kale, add half of the vinaigrette and toss, squeezing the kale lightly so it softens.
Add the apple, celery, red onion, sweet potato and pork, drizzle with the remaining half of the vinaigrette and toss.
Top with the feta and toasted walnuts and serve right away.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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Herb Pork Tenderloin Chopped Salad with Apples

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