Pork Tenderloin With Chickpeas, Tomatoes and Oregano Vinaigrette
Recipe by Ali Slagle | Total time: 40 minutes This easy sheet-pan meal starts by roasting pork, cherry tomatoes and chickpeas with nothing more than oil, salt and pepper. No need to brown the meat first; you’ll get plenty of flavor from the punchy combination of oregano, garlic, oil and vinegar that is poured over everything after roasting. As the pork rests, its juices mingle with the vinaigrette and roasted tomatoes to form a sauce for the tender meat and plumped chickpeas. Serve it alongside a green salad, grains or orzo, a spoonful of Greek yogurt, crumbled feta or a pita warmed in the hot oven. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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