Pork tenderloin with sugar snap pea salad

Ingredients:

• 1 large pork tenderloin (0.6 - 0.7 kg), trimmed
• 3 tablespoons chopped almonds
• 1/4 cup chopped fresh parsley
• 2 tablespoons red wine vinegar
• 1 tbsp + 2 tsp Dijon mustard
• 1 small clove of garlic, grated
• 1/4 cup extra-virgin olive oil
• 3 tbsp. breadcrumbs
• 450 g sugar snap peas, trimmed
• 2 carrots, thinly sliced
• 1 large bunch watercress, trimmed

Preparation:

1. Position a rack in the upper third of the oven and preheat to 200°C (400°F). Place the almonds on a baking sheet and toast in the oven until golden brown, 6-8 minutes. Transfer to a plate and let cool.
2. Increase the oven temperature to 230°C. In a bowl, combine the parsley, vinegar, 2 teaspoons of mustard, garlic, 0.5 teaspoon of salt, and a pinch of black pepper. Gradually whisk in the olive oil.
3. Transfer 1 tablespoon of the vinaigrette to another bowl and stir in the breadcrumbs. Place the pork on a baking sheet, sprinkle with 0.5 teaspoon of salt and a small amount of black pepper. Brush with the remaining 1 tablespoon of mustard, then sprinkle it over the entire surface of the tenderloin. breadcrumbs, patting them down. Bake until the pork is golden brown and a thermometer inserted into the center of the tenderloin registers 145°F (63°C), 15-20 minutes. Let rest for 5 minutes.
4. Meanwhile, place 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 it several times with a knife to allow steam to escape. Microwave until crisp-tender, 3-4 minutes. Let cool slightly. Stir in the watercress, almonds, and remaining dressing. Slice the pork and serve with a salad.