Pork Tenderloin with Sugar Snap Pea Salad

• 3 tablespoons sliced almonds
• 1/4 cup chopped fresh parsley
• 2 tablespoons red wine vinegar
• 1 tablespoon plus 2 teaspoons dijon mustard
• 1 small clove garlic, grated
• Kosher salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 3 tablespoons breadcrumbs
• 1 large pork tenderloin (1 1/4 to 1 1/2 pounds), trimmed
• 1 pound sugar snap peas, trimmed
• 2 carrots, thinly sliced
• 1 large bunch watercress, trimmed

1. Position a rack in the upper third of the oven; preheat to 400 degrees F. Spread the almonds on a baking sheet and toast in the oven until golden, 6 to 8 minutes.
2. Transfer to a plate and let cool.
3. Increase the oven temperature to 450 degrees F. Mix the parsley, vinegar, 2 teaspoons mustard, the garlic, 1/2 teaspoon salt and a few grinds of pepper in a bowl.
4. Slowly whisk in the olive oil.
5. Transfer 1 tablespoon of the vinaigrette to a bowl and stir in the breadcrumbs.
6. Set the pork on the baking sheet; season with1/2 teaspoon salt and a few grinds of pepper.
7. Brush with the remaining 1 tablespoon mustard, then pat the breadcrumb mixture all over.
8. Roast until the pork is golden and a thermometer inserted into the center registers 145 degrees F, 15 to 20 minutes.
9. Let rest 5 minutes.
10. Meanwhile, put the peas and carrots in a microwave-safe bowl; add a pinch of salt and a splash of water, cover with plastic wrap and pierce a few times with a knife to vent; microwave until crisp-tender, 3 to 4 minutes.
11. Let cool slightly.
12. Add the watercress, almonds and the remaining vinaigrette.
13. Slice the pork; serve with the salad.
14. Photograph by Justin Walker

almonds, parsley, red wine vinegar, mustard, clove garlic, kosher salt, extravirgin olive oil, breadcrumbs, pork tenderloin, sugar, carrots

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pork-tenderloin-with-sugar-snap-pea-salad.html (may not work)