Use the roasted tenderloin for other dishes.
It’s a classic recipe.
But dont serve this as a sidemake a meal of it with this simple recipe for oven-roasted pork tenderloin.
Credit:Greg DuPree, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
Rub pork with oil; sprinkle with salt and pepper.
Let pork rest 10 minutes before cutting.
Spread in an even layer.
Gradually whisk in the remaining 4 tablespoons oil.
Add kale, massaging with your hands until it is slightly tender, about 30 seconds; set aside.
Add roasted squash, pears, Gorgonzola, and pecans, and gently toss to combine.
Cut pork into 1/2-inch slices.
Add to the Fall Harvest Salad, and gently toss to combine.
Sprinkle with additional pepper and Gorgonzola.
