Pork Tenderloin with Sugar Snap Pea Salad | Food Stuff
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Cooking tools:
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- Measuring spoon
Ingredients
- 3 tablespoons sliced almonds
- 3 tablespoons breadcrumbs
- 2 carrots, thinly sliced
- 1 tablespoon plus 2 teaspoons dijon mustard
- 1/4 cup chopped fresh parsley
- 1 small clove garlic, grated
- Kosher salt
- freshly ground pepper
- 1 large pork tenderloin (1 1/4 to 1 1/2 pounds), trimmed
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 pound sugar snap peas, trimmed
- 1 large bunch watercress, trimmed
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