Name: Sesame-Crusted Pork Tenderloin with Celery Salad
Total time: 30 min
Yield: Serves 4
Ingredients: 6 tablespoons extra-virgin olive oil; 3 tablespoons lemon juice; 1 teaspoon minced fresh thyme; 1 small garlic clove, minced; Salt and pepper; 6 celery ribs, sliced thin on bias; 3 tablespoons dried currants; 2 (1-pound) pork tenderloins, trimmed; 1/2 cup sesame seeds; 4 ounces goat cheese, crumbled (1 cup)

Why This Recipe Works

Marinating the celery in a lemon-thyme vinaigrette flavors and gently tenderizes it.

Before You Begin

If available, use celery ribs with leaves and include the whole leaves in the salad.

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees. Set wire rack in rimmed baking sheet. Whisk ¼ cup oil, lemon juice, thyme, garlic, 1 teaspoon salt, and ½ teaspoon pepper together in large bowl. Add celery and currants and toss to combine; set aside.

Pat pork dry with paper towels and season with salt and pepper. Spread sesame seeds on large plate and roll pork in seeds until fully coated. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add pork and cook until seeds are lightly browned on all sides, about 5 minutes.

Transfer pork to prepared wire rack. Roast until meat registers 135 degrees, 12 to 15 minutes. Transfer pork to carving board and let rest for 5 minutes. Transfer salad to platter and sprinkle with goat cheese. Slice pork ½ inch thick. Serve pork with salad.