Easy Baked Pork Tenderloin recipe with fresh crisp salad and herbaceous rice. A healthy and completely satisfying Spring meal that comes together quickly and is kid-approved!
Green, vibrant, downright delicious, and on the table in 20 minutes … this one’s a keeper. Pork tenderloin is incredibly lean (rivals chicken breast in fat content) and takes to pretty much which ever seasoning is placed on it making it a perfect vehicle for a quick and nutritious meal.
This easy baked pork tenderloin recipe is my go to for a quick and almost effortless dinner that packs a satisfying and wholesome punch.
Here I’ve seasoned the tenderloin with salt and pepper and tossed a couple of garlic cloves into the pan for a little extra pizzaz. The real boost of flavour comes from the herbs in this dish. The herbs I used (chives, dill, cilantro and tiny bit of mint) were what I had fresh on hand.
If you have parsley and chives only, they too will work. Feel free to mix it up and use the herbs available. I will say that the chives-dill-cilantro trifecta are brilliant with both cucumber and radishes.
The salad is lightly dressed with good old lemon juice and olive oil; nothing fancy here. When the juices from the salad leak over into the herbed rice further compliments the dish and unifies it nicely. Salad dressing need not apply!
I used rice, but the flavour profile found here is not restricted solely to rice. Farro, quinoa, barley, even couscous would all work well and compliment the rest of the meal. If your kids aren’t into other grains besides rice, I find mixing rice with the other grain, such as quinoa, is an easier introduction than forcing a new grain they’re unfamiliar with.
How to cook pork tenderloin in the oven:
Pork tenderloin needs a quick sear on the stove top to golden brown in a hot pan before being escorted into the oven. The searing process locks in the juices and creates a crispy exterior that is unlikely to be obtained solely by baking.
Pork tenderloin should be cooked to an internal temperature of 145° F. A 1 pound piece of pork tenderloin with an exterior sear should take approximately 15-20 minutes. To ensure the pork is cooked to 145° F a quick check with an inexpensive meat thermometer is all that is required.
Remove tenderloin from oven and allow to rest for 5-10 minutes before slicing so any juices are reabsorbed.
More easy tenderloin recipes:
- Easy Hawaiian Pork Kebabs
- Herbed Pork Tenderloin
- Grilled Thai Pork Tenderloin
- One Pan Pork Tenderloin with Sweet Potatoes and Cauliflower
- One Pan Apple Sauce Pork Tenderloin
- Slow Cooker Parmesan BBQ Pork Tenderloin
- Pork Tenderloin with Mushroom Gravy
Easy Baked Pork Tenderloin recipe with fresh crisp salad and herbaceous rice. A healthy and completely satisfying Spring meal that comes together quickly and is kid-approved!
- 1 pound pork tenderloin
- 1 tbsp vegetable oil such as canola, olive, grapeseed, etc.
- 2 cloves garlic optional
- 4 cups cooked grains such as rice, quinoa, wheat berries, barley, etc.
- 1/4 cup chopped mixed fresh herbs such as dill, chives, cilantro, etc.
- 3 mini cucumbers, thinly sliced or 1/2 long English cucumber
- 3 radishes, very thinly sliced
- 2 tbsp lemon juice from 1/2 lemon
- 2 tsp olive oil
- 1/2 tsp kosher salt, plus more to season to taste
- 1/4 tsp ground black pepper, plus more to season to taste
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Preheat oven to 375° F.
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In a skillet heat vegetable over medium-high heat. Season tenderloin all over with salt and pepper. Add garlic cloves if using and cook tenderloin on all sides until deeply browned and starting to crips, about 4 minutes per side. Place in oven for 10-15 minutes until pork is cooked through. Let rest for a few minutes.
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Meanwhile, mix together rice and herbs. Set aside.
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In a medium bowl gently toss together cucumber, radish, lemon juice, and olive oil. Season lightly with salt and pepper.
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Place rice and salad on a large platter. Thinly slice tenderloin and place on top of the rice.
Enjoy! xo
Nellie Tracy says
May 30, 2019 at 7:49 pm
Samantha says
June 1, 2019 at 11:24 am
Beth says
May 30, 2019 at 9:37 pm
Samantha says
June 1, 2019 at 11:23 am