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Photo of Spice-crusted roast pork tenderloin with watercress salad by WW

Spice-crusted roast pork tenderloin with watercress salad

4
Points® value
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Easy
We used a combination of red and yellow tomatoes in this recipe but you can use whatever you have on hand. Swap baby arugula or spinach for the watercress, if you prefer.

Ingredients

Garlic clove

2 clove(s), medium, minced, divided

Chili powder

2 tsp(s)

Ground cumin

1 tsp(s)

Ground coriander

½ tsp(s)

Table salt

½ tsp(s), divided

Black pepper

½ tsp(s), divided

Uncooked lean pork tenderloin

1 pound(s), trimmed

Olive oil

1 tsp(s)

Orange juice

2 tbsp(s)

Fresh lime juice

2 tbsp(s)

Scallions

1 medium, minced

Canola oil

1½ tbsp(s)

Fresh lemon juice

1 tbsp(s)

Sugar

1 tsp(s)

Fresh watercress

6 cup(s), loosely packed trimmed

Grape tomatoes

1 cup(s), or cherry tomatoes, halved

Instructions

  1. Preheat oven to 425°F.
  2. To make pork, combine 1 garlic clove, chili powder, cumin, coriander, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in small bowl. Rub seasoning all over pork.
  3. Heat olive oil in large ovenproof skillet over medium-high heat. Add tenderloin and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer skillet to oven and roast until instant-read thermometer inserted into center of meat registers 145°F, about 15 minutes. Let pork rest 5 minutes, then cut into 24 slices.
  4. Meanwhile, to make dressing, whisk together orange juice, lime juice, scallion, canola oil, lemon juice, sugar, remaining garlic clove, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in small bowl.
  5. Arrange watercress and tomatoes on platter. Top with slices of tenderloin and drizzle with dressing.
  6. Serving size: 6 slices pork, 1 1/4 cups salad, and 2 tablespoons dressing

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