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  • Cook's Country

    Pork Tenderloin and Panzanella Salad

    Jul 10, 2018 3 minutes
    by Cecelia Jenkins

    I THINK CROUTONS are the best part of any salad, so is right up my alley. Rather than being relegated to a supporting role, lightly toasted cubes of bread take the spotlight, soaking up the dressing and softening (but not sogging) into flavorful little bites. Though panzanella is often made with raw vegetables, I love mixing fresh vegetables with grilled or roasted ones for a more complex dish. I wanted to build a meal, including quick-cooking pork tenderloin, around this favorite side

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