BushyEyes: [Recipe originally posted here](http://triedandtrue.recipes/blog/the-salad-series-pork-tenderloin-with-roasted-vegetables-and-blood-orange-dressing)
If you can’t find blood orange extra virgin olive oil, you can just add a bit of juice from a blood orange and whisk it into your favorite extra virgin olive oil.
#GRADE
Serves: 2
Cost: $$
Skill Level: Easy
Time to Make: 45 minutes
#INGREDIENTS
1 pound pork tenderloin
1 cup butternut squash
12 ounces mixed mushrooms (shiitake, cremini, or portabello)
Olive oil
Salt and pepper to taste
#BLOOD ORANGE DRESSING
3 tablespoons blood orange infused extra virgin olive oil
1 teaspoon maple syrup or honey, optional
2 teaspoons lemon juice (or juice from blood oranges)
Salt and pepper
3 scallions
1/4 cup fresh cilantro
#FOR SERVING
2 cups mixed greens
1 avocado
#METHOD
Prepare Ingredients: Preheat oven to 375ºF. Mince the cilantro and scallions and transfer to a bowl. Pat the pork tenderloin dry and season with salt and pepper. Cube the butternut squash and roughly chop the mushrooms.
Prepare the Dressing: To the bowl of minced scallions and cilantro, add the extra virgin olive oil, maple syrup (if using), and lemon juice and whisk until well combined. Taste and season with salt and pepper.
Sauté the Vegetables: Heat a slick of olive oil over medium high heat in a large skillet. Add the squash and mushrooms and cook, tossing occasionally, for 10-15 minutes or until well browned on all edges. The squash should be just slightly undercooked. Remove the vegetables from the skillet and transfer to a bowl.
Add 1 tablespoon butter to the skillet over medium high until frothy and melted. Add the pork tenderloin to the same skillet and cook for 2-3 minutes per side until well browned. Arrange the cooked squash and mushrooms around the pork and transfer to the oven and cook for 10-12 minutes or until the pork has reached 135ºF. Remove the pork from the skillet and let rest for 5-10 minutes before thinly slicing.
Finish the Vegetables: Transfer the roasted vegetables to the bowl of dressing and toss to combine.
To Serve: Divide the mixed greens between plates and arrange the roasted vegetables on top. Top with the sliced pork and sliced avocado. Drizzle with a bit more liquid from the bowl of dressing. Enjoy!
djazzie: Looks amazing. Personally, I prefer my pork a little more well-done. 135 is good for red meat, but I feel pork is best around 150-160, then let rest. If you need more liquid, but a little veggie or chicken stock in the baking pan and baste occasionally.
Also, if you’re following this recipe, I seriously doubt 10-12 minutes in the oven is going to be enough, even to get the roast to 135.