While tearing through the aisles of my local supermarket, I noticed they had completely remodeled the salad bar. They had added new, lighter dressings (like the lemon one I used here), more vegetable variety and - best of all - precooked grains. While the pick of this week was wheat berries, they told me they're also cycling in quinoa, farro, bulgur and barley. Pairing a quick-cooking piece of protein like a pork tenderloin with the helping hand of fresh, natural and already prepared ingredients from the salad bar is definitely an ace in the hole for a quick dinner.
Recipe courtesy of Patrick Decker
Print
Glazed Pork Loin With
Total:
50 min
Prep:
30 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
50 min
Prep:
30 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

For the glazed pork loin:
  • 1 tablespoon olive oil or canola oil
  • 2 (1-pound) pork tenderloins, trimmed
  • Salt and ground black pepper
  • 1 tablespoon Sriracha
  • 1/4 cup hoisin sauce
  • 2 tablespoons apricot preserves
For the "salad bar" salad:
  • 2 cups prepared grains, such as farro, wheat berry or quinoa
  • 2 cups greens, roughly chopped as needed, such as spinach, rainbow chard or kale
  • 1/4 cup pitted black olives, roughly chopped
  • 1/4 cup prepared vinaigrette, such as lemon, balsamic or sesame-ginger
  • Salt and ground black pepper

Directions

Preheat the oven to 400 degrees F. 

Place a large oven-safe skillet over medium-high heat with the oil. Season the pork liberally with salt and pepper, and sear it in the skillet until deep golden brown on all sides, 8 to 10 minutes total. 

While the pork is searing, in a small bowl stir together the Sriracha, hoisin and apricot preserves. When the pork is brown on all sides, slather both pieces with the prepared sauce. Transfer the skillet to the hot oven and finish roasting the tenderloins until cooked to your liking, about 12 minutes for medium. 

While the pork is in the oven, in a large mixing bowl combine all of the ingredients for the salad. Season as needed with salt and pepper. 

To serve, thinly slice the pork and plate it up alongside the salad.

Cook's Note

Like I said earlier, my local market is cycling out the offerings of its salad bar based on what's seasonal and available. That works perfectly with this quick and hearty salad, which can really be made with any combination of things you like.

Categories:

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Roasted Pork Loin

Recipe courtesy of Kelsey Nixon

Pork Loin alla Focettina

Recipe courtesy of Debi Mazar and Gabriele Corcos

Pancetta-Wrapped Pork Loin

Recipe courtesy of Laura Vitale

Grilled Pork Chops with Pineapple Glaze

Recipe courtesy of Keith Neubert

Mustard Brined Pork Loin with Sauteed Brussels Sprouts

Recipe courtesy of Susan Vu

Honey Glazed Carrots

Recipe courtesy of Sunny Anderson

Honey Hoisin Glazed Wings

Recipe courtesy of Kelsey Nixon

Garam Masala Glazed Carrots

Recipe courtesy of Kelsey Nixon

Balsamic Glazed Brussels Sprouts with Pancetta

Recipe courtesy of Tiffani Thiessen

On TV

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Burgers, Brew & 'Que

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Late Nite Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here