Food and Recipes Meat Pork and Ham Baked Pork Tenderloin Recipe Be the first to rate & review! A pork tenderloin is not only a delicious choice for a weeknight family meal, it is also a smart one. A relatively inexpensive cut of meat, small, boneless pork tenderloins have no waste and they bake in record time. To keep the tenderloin moist and juicy and prevent overcooking, it is always a good idea to use a meat thermometer. You can use your favorite spice blends when preparing a pork tenderloin; whether you want a bar-b-que, Cajun, or Asian flavor, just use your spices and seasonings as a dry brine before baking. For this recipe, we use a simple seasoning blend of salt and pepper on the pork. Additional flavor comes from the shaved fresh vegetables dressed in a lemony vinaigrette. Use a sharp paring knife or a y-shaped vegetable peeler to thinly shave the carrots and zucchini for the salad. A kitchen mandoline works best on the radishes and fennel bulb. You can make the dressing in advance and keep it in the refrigerator, just be sure to whisk it again to re-incorporate all the ingredients. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on March 17, 2020 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio; Prop Styling: Mary Clayton Carl Jones; Food Styling: Emily Nabors Hall Active Time: 25 mins Total Time: 25 mins Yield: 4 serves Ingredients 1/4 cup olive oil, divided 1 (1 1/2-lb.) pork tenderloin, trimmed 2 teaspoons kosher salt, divided 1 teaspoon black pepper, divided 2 tablespoons fresh lemon juice (from 1 medium lemon) 1 small shallot, chopped (1 Tbsp.) 1 tablespoon Dijon mustard 2 teaspoons honey 1 medium bulb fennel, thinly shaved (2 cups) 2 large carrots, shaved (2 cups) 2 medium zucchini, thinly shaved (2 cups) 4 large radishes, thinly shaved (1 cup) 1/2 cup fresh flat-leaf parsley leaves Directions Preheat oven to 400°F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high. Sprinkle pork with 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper, and cook, turning occasionally, until well browned on all sides, about 8 minutes. Place skillet in oven, and bake until a thermometer inserted in thickest portion of pork registers 140°F, about 10 minutes. Remove pork from skillet, and let stand 10 minutes. Meanwhile, whisk together lemon juice, shallot, mustard, honey, and remaining 1/2 teaspoon each of salt and pepper in a large bowl. Whisk in remaining 3 tablespoons oil until emulsified. Add fennel, carrots, zucchini, radishes, and parsley, and toss until evenly coated. Thinly slice pork, and serve with salad. Rate it Print