Pork Tenderloin with Endive-Frisée-Apple-Squash Salad Ideas

Ingredients

• 1 natural pork tenderloin (1 to 1 1/4 pounds)
• 1/2 cups WHOLE30 Elderberry Vinaigrette
• 1 1 1/2 - 1 3/4 lb butternut squash, peeled, seeded, and cut into ¾-inch pieces (3 to 4 cups precut fresh butternut squash)
• 3 tbsp extra-virgin olive oil
• 3 tsp finely chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1 clove garlic, minced
• 1/2 tsp black pepper
• 1/4 tsp coarse salt
• 100% olive oil cooking spray
• 3 Belgian endives stem end trimmed, cut crosswise into ½-inch slices (about 4 cups)
• 4 oz frisée, trimmed and torn into bite-size pieces (about 3 cups)
• 1 small apple and/or red pear, cored and chopped
• 1/2 cup pecans, toasted and coarsely chopped (see Tip)