Ingredients
3 tablespoons balsamic vinegar
2 tablespoons whole-grain mustard
1 tablespoon packed brown sugar
1 teaspoon cornstarch
2 (1-pound) pork tenderloins, trimmed
Salt and pepper
1 (12-inch) baguette, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
1 red bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
1 yellow summer squash, quartered lengthwise and cut into 1-inch pieces
½ cup extra-virgin olive oil
1 tablespoon capers, rinsed, plus 1 tablespoon brine
1 garlic clove, minced
½ seedless English cucumber, quartered lengthwise and cut into ½-inch pieces
6 ounces cherry tomatoes, halved
½ cup coarsely chopped fresh basil
Directions
1
Adjust oven rack to middle position and heat oven to 450 degrees. Whisk 1 tablespoon vinegar, 1 tablespoon mustard, sugar, and cornstarch in bowl until no lumps of cornstarch remain.
2
Pat tenderloins dry with paper towels and season with salt and pepper. Place tenderloins in center of rimmed baking sheet (it's OK if they are touching) and brush tops and sides with all of vinegar mixture.
3
Toss baguette, onion, bell pepper, squash, ¼ cup oil, ½ teaspoon salt, and ½ teaspoon pepper in large bowl until baguette and vegetables are well coated with oil. Distribute vegetable mixture around tenderloins on sheet. Roast until pork registers 140 degrees, about 20 minutes, stirring vegetable mixture halfway through roasting.
4
Meanwhile, whisk capers and brine, garlic, ⅛ teaspoon salt, ⅛ teaspoon pepper, remaining 2 tablespoons vinegar, remaining 1 tablespoon mustard, and remaining ¼ cup oil together in now-empty bowl.
5
Transfer tenderloins to carving board, tent with aluminum foil, and let rest for 10 minutes. While tenderloins rest, add cucumber, tomatoes, 6 tablespoons basil, and vegetable mixture to bowl with caper dressing and toss to combine.
6
Transfer salad to serving platter. Slice tenderloins ½ inch thick and arrange over salad. Sprinkle with remaining 2 tablespoons basil. Serve.