Ingredients

• Kosher salt and freshly ground pepper
• 1 large pork tenderloin (about 1 1/2 pounds), trimmed
• 1 8-ounce tube refrigerated crescent dough
• 2 ounces Gruyere cheese, thinly sliced
• 1/2 small shallot, finely chopped
• 1 tablespoon white wine vinegar
• 1 5-ounce package mixed baby greens (about 8 cups)
• 3/4 cup seedless grapes, halved
• 1/4 cup extra-virgin olive oil
• 1 1/2 tablespoons whole-grain mustard
• 2 teaspoons chopped mixed fresh herbs (such as thyme, parsley and/or tarragon)

Instructions

1. Preheat the oven to 375 degrees F. Combine 1 tablespoon each olive oil and mustard, 1 teaspoon herbs, 1/2 teaspoon salt and a few grinds of pepper in a small bowl; rub all over the pork.
2. Line a baking sheet with parchment paper. Unroll the crescent dough onto a work surface (do not separate along the perforations). Arrange half of the Gruyere lengthwise down the center; lay the pork on top and wrap to enclose, pressing to seal. Transfer to the prepared baking sheet, seam-side down. Bake until golden and a thermometer inserted into the center reaches 145 degrees F, about 25 minutes. Let rest 5 minutes.
3. Meanwhile, combine the shallot, vinegar and the remaining 1/2 tablespoon mustard and 1 teaspoon herbs in a large bowl. Slowly whisk in the remaining 3 tablespoons olive oil until emulsified; season with salt and pepper. Add the greens, grapes and the remaining Gruyere; toss. Slice the pork and serve with the salad.
4. Photograph by Christopher Testani