Peppery pork tenderloin

This bright and peppery salad combines nutrient-rich watercress, juicy oranges, crisp radishes, and savory, spice-rubbed pork tenderloin. A creamy hemp seed dressing—like a green, brain-healthy version of ranch—brings it all together. It’s a balanced meal featuring lean protein and eye- and brain-boosting greens

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 350°F (180°C).

Step 2

2. Stir together 3 tablespoons of the hemp seeds, 1 tablespoon of the pink peppercorns, and ½ teaspoon of the kosher salt in a small bowl. Rub the tenderloin with 1 tablespoon of the oil and coat with the hemp-peppercorn mixture, pressing with your fingers so it adheres. Place the pork on a rimmed baking sheet and roast for 20 to 30 minutes, until the juices run clear when pierced with a knife or a meat thermometer registers 145°F (63°C). Tent with a piece of foil and set aside to rest.

Step 3

3. Meanwhile, make the dressing. Place the cilantro and orange juice with the remaining ¼ cup (60 ml) oil, 2 tablespoons hemp seeds, ½ teaspoon kosher salt, and ¼ teaspoon peppercorns in a blender and blend on high speed until smooth, about 2 minutes. Thin with up to 2 tablespoons water, if you like, for a pourable consistency.

Step 4

4. Toss the watercress, cabbage, oranges, and radishes in a large bowl with half the dressing. Divide the salad between serving plates. Top each plate with two ½-inch-thick (1.25 cm) slices of pork and drizzle with the remaining dressing. Garnish with pepper and flaky salt, if using.