Pork Tenderloin with Green Salad

  • 45 mins total
  • 5 mins prep
  • 40 mins cook
  • serves 4 

IntroductionSkip To The Recipe

It has been a very long day today and dinner was made at speed of light. A very simple pork tenderloin seared and a green salad.

We always have a couple of pork tenderloins in the freezer. Easy to prepare and in so many different way. Anything taste good with the pork tenderloin. Herbes de Province, honey, balsamic vinegar, madeira…. the possibilities are endless. Most times I like to slice it and pound the small cutlets. The cooking time is even shorter although I must pay most attention as it they cook in a flash.

Searing it on the stove will keep all the juice internally. Finished it up in the hot oven will cook the inside of the pork tenderloin without drying out.

Perfect ending to a very busy day.

Now ice cream and relaxing.

To all, good night.

Giangi's Kitchen Signature


Nutrition Facts
Pork Tenderloin with Green Salad
Amount Per Serving
Calories 229 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Cholesterol 73mg24%
Sodium 59mg3%
Potassium 445mg13%
Protein 23g46%
Calcium 7mg1%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Pork Tenderloin with Green Salad

  • 45 mins total
  • 5 mins prep
  • 40 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 2 1 pound each, cur in half and trimmed pork tenderloin
  • a dash of Herbes de Province
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar


  1. Clean the tenderloins well and dry them. Season with salt and pepper. In a large skillet over high heat, add the olive oil. When the oil is hot but not smoking add the tenderloins half and cook well all sides.

  2. When done, remove from heat and let rest. Slice the pork into slices.

  3. Clean the salad and place into a large bowl. Prepare the vinaigrette by mixing the olive oil, vinegar and salt in a separate bowl. When well mixed add to the salad making sure that every leaves of salad is covered with dressing.

  4. Present on a plate with a bed of salad and the tenderloin around it.


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