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- 1 small (1-pound) pork tenderloin, trimmed of silverskin
- 2 tablespoons olive oil plus more for pork, divided
- Kosher salt and freshly ground black pepper
- 1 cup cherries, smashed to remove pit
- 1/4 red onion, finely chopped
- 1 tablespoon grainy mustard
- 2 teaspoons white-wine vinegar, divided
- 1/2 cup mint leaves, thinly sliced
- 1 1/2 cups cold, leftover cooked white rice
- 1/4 cup roasted almonds, coarsely chopped
- Heat a large, heavy skillet over medium-high heat until very hot. Rub pork tenderloin with olive oil and season generously with salt and pepper. Add pork to pan and cook, turning often, until evenly browned, about 14 minutes total. Transfer to a cutting board to rest. (Reserve skillet.)
- Meanwhile, in a medium bowl, stir together remaining 1 tablespoon oil and 1 teaspoon vinegar; toss with rice, mint and almonds. Season rice salad with salt and pepper.
- Add 1 tablespoon olive oil and onion to reserved skillet. Cook, stirring release browned bits from bottom of pan, until onion is tender, about 4 minutes. Stir in cherries, remaining vinegar and mustard to skillet.
- To serve, slice tenderloin into 1-inch pieces. Divide rice salad among plates and serve topped with tenderloin and cherry mostarda.