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Pork Tenderloin with Sugar Snap Pea Salad
Ingredients
  • 3 tablespoons sliced almonds
  • ¼ 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
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons breadcrumbs
  • 1 large pork tenderloin (1 ¼ to 1 ½ pounds), trimmed
  • 1 pound sugar snap peas, trimmed
  • 2 carrots, thinly sliced
  • 1 large bunch watercress, trimmed
Steps
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