Ingredients

• 1 tablespoon olive oil or canola oil
• 2 (1-pound) pork tenderloins, trimmed
• Salt and ground black pepper
• 1 tablespoon Sriracha
• 1/4 cup hoisin sauce
• 2 tablespoons apricot preserves
• 2 cups prepared grains, such as farro, wheat berry or quinoa
• 2 cups greens, roughly chopped as needed, such as spinach, rainbow chard or kale
• 1/4 cup pitted black olives, roughly chopped
• 1/4 cup prepared vinaigrette, such as lemon, balsamic or sesame-ginger
• Salt and ground black pepper

Instructions

1. Preheat the oven to 400 degrees F.
2. Place a large oven-safe skillet over medium-high heat with the oil. Season the pork liberally with salt and pepper, and sear it in the skillet until deep golden brown on all sides, 8 to 10 minutes total.
3. While the pork is searing, in a small bowl stir together the Sriracha, hoisin and apricot preserves. When the pork is brown on all sides, slather both pieces with the prepared sauce. Transfer the skillet to the hot oven and finish roasting the tenderloins until cooked to your liking, about 12 minutes for medium.
4. While the pork is in the oven, in a large mixing bowl combine all of the ingredients for the salad. Season as needed with salt and pepper.
5. To serve, thinly slice the pork and plate it up alongside the salad.