ATK One-Pan Pork Tenderloin and Panzanella Salad

cookscountry.com

Debbie Fenner

3 tablespoons balsamic vinegar

2 tablespoons whole-grain mustard

1 tablespoon packed brown sugar

1 teaspoon cornstarch

2 (1-pound) pork tenderloins, trimmed

Salt and pepper

1 (12-inch) baguette, cut into 1-inch pieces

1 red onion, cut into 1-inch pieces

1 red bell pepper, stemmed, seeded, and cut into ½-inch-wide strips

1 yellow summer squash, quartered lengthwise and cut into 1-inch pieces

½ cup extra-virgin olive oil

1 tablespoon capers, rinsed, plus 1 tablespoon brine

1 garlic clove, minced

½ seedless English cucumber, quartered lengthwise and cut into ½-inch pieces

6 ounces cherry tomatoes, halved

½ cup coarsely chopped fresh basil

Directions at cookscountry.com

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