One-Pan Pork Tenderloin and Panzanella Salad

Name: One-Pan Pork Tenderloin and Panzanella Salad
Yield: Serves 4 to 6
Ingredients: 3 tablespoons, balsamic vinegar; 2 tablespoons, whole-grain mustard; 1 tablespoon, packed brown sugar; 1 teaspoon, cornstarch; 2 (1-pound), pork tenderloins, trimmed; , Salt and pepper; 1 (12-inch), baguette, cut into 1-inch pieces; 1 , red onion, cut into 1-inch pieces; 1 , red bell pepper, stemmed, seeded, and cut into ½-inch-wide strips; 1 yellow, summer squash, quartered lengthwise and cut into 1-inch pieces; ½ cup, extra-virgin olive oil; 1 tablespoon, capers, rinsed, plus 1 tablespoon brine; 1 , garlic clove, minced; ½ , seedless English cucumber, quartered lengthwise and cut into ½-inch pieces; 6 ounces, cherry tomatoes, halved; ½ cup, coarsely chopped fresh basil

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By Cecelia Jenkins

Appears in Cook's Country August/September 2018

Main Courses

Pork

We wanted to sit on the porch after this summery supper, not scrub a bunch of pots.

SERVES4 to 6

TIME1¼ hours

One-Pan Pork Tenderloin and Panzanella Salad

WHY THIS RECIPE WORKS

We built a one-pan meal around this toasted bread salad by adding roasted pork tenderloin and a mix of fresh and roasted vegetables for complexity. First, we placed two pork tenderloins on a rimmed baking sheet and brushed them with a mixtu...

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