Salad Of Pork Recipe

1. Season the pork tenderloin evenly on all sides with salt and black pepper.

2. Heat 2 tablespoons of olive oil in a heavy skillet over medium-high heat. Sear the pork on all sides until a rich brown crust forms, about 2-3 minutes per side.

3. Transfer the seared pork to a preheated oven at 400°F (200°C) and roast until the internal temperature reaches 145°F (63°C). Remove from oven and let rest for 5 minutes before slicing thinly.

4. In a small bowl, whisk together Dijon mustard, rice vinegar, honey, lemon juice, salt, and pepper.

5. Slowly drizzle in 3 tablespoons olive oil while whisking to emulsify the dressing. Adjust seasoning if needed.

6. In a large serving bowl, toss the mixed greens with enough dressing to lightly coat the leaves.

7. Thinly slice the rested pork and arrange on top of the greens.

8. Scatter the apple slices and toasted almonds over the pork. Drizzle with a small amount of extra dressing if desired.