Pork Tenderloin With Chickpeas, Tomatoes and Oregano Vinaigrette
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.
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