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Roast Pork Tenderloin

Roast Pork Tenderloin

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with Apricot Pan Sauce & Spiced Carrots

Yield: 2

Dinnerly

Taste this sauced up roast pork with tender spiced carrots and the world feels peaceful again. Each bite brings a touch of tang from the apricot pan sauce and warmth from one of our favorite spice blends, garam masala.

  • 12oz carrots
  • ¼oz garam masala
  • ¼oz fresh cilantro
  • 1oz apricot preserves
  • 1oz chicken broth concentrate
  • 10oz pork tenderloin
  • garlic
  • kosher salt & ground pepper
  • olive oil
  • white wine vinegar (or apple cider vinegar)
  • butter


Prep carrots & sear pork:

Preheat oven to 450°F with a rack in the center. Trim ends from carrots, then quarter lengthwise. Pat pork dry, then season all over with salt and pepper. Heat ½ TBS oil in a medium skillet over medium-high. Add pork and cook, turning, until golden-brown all over, about 6 minutes. Remove from heat and set aside until step 3.

Roast carrots:

While pork cooks, on a rimmed baking sheet, toss carrots with 1 tsp garam masala, 1½ TBS oil, and a pinch each of salt and pepper. Roast on center oven rack until tender, tossing halfway through, about 20 minutes.

Roast pork:

Once carrots are halfway done roasting, transfer seared pork from skillet to same baking sheet. Continue to roast on center oven rack until pork is firm to the touch with an internal temperature of 145°F, 6–10 minutes. Transfer pork to a cutting board to rest. Set baking sheet with carrots aside until ready to serve.

Cook apricot pan sauce:

While pork and carrots finish cooking, coarsely chop cilantro leaves and stems. In same skillet, stir to combine apricot preserves, broth concentrate, 1½ tsp vinegar, and ½ cup water, bring to a rapid simmer over medium-high, scraping up any browned bits from the bottom of skillet, and cook until sauce is reduced to about ¼ cup, about 3 minutes.

Finish & serve:

To skillet with apricot sauce, add 2 TBS butter and any resting pork juices, swirl until butter is melted. Stir in half of the cilantro, season to taste with salt and pepper. Thinly slice pork, if desired. Serve roasted pork with spiced carrots alongside. Spoon apricot pan sauce over top and garnish with remaining cilantro. Enjoy!

Soak up all that sauce with a quick rice pilaf! Serve the sliced pork over top, then drizzle with sauce.

Sweet Thai Chili Pork Filet

Sweet Thai Chili Pork Filet

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with Zesty Rice & Roasted Broccoli

Yield: 2

Adapted from: Hello Fresh

Sweet Thai chili sauce with ponzu, shallot, lime, and butter drizzled atop juicy pork filets. Served with fluffy zesty rice and paired with crisp roasted broccoli on the side for a restaurant-worthy meal.
Prep: 10 Cook: 35

  • 1head of broccoli
  • ¼oz cilantro
  • 1oz chicken stock concentrate
  • 1shallot
  • 1lime
  • ½cup jasmine rice
  • 10oz pork tenderloin
  • 1oz sweet Thai chili sauce
  • 1¼tsp ponzu sauce
  • salt & pepper
  • cooking oil
  • butter


Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Cut broccoli into bite-size pieces if necessary. Halve, peel, and mince shallot. Zest and quarter lime. Roughly chop cilantro.

Cook rice:

In a small pot, combine rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Sear pork:

While rice cooks, pat pork dry with paper towels, season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4- to 8-minutes (it’ll finish cooking in the next step). Remove pan from heat.

Transfer pork to one side of a baking sheet.

Roast pork & broccoli:

Toss broccoli on opposite side of sheet from pork with a drizzle of oil, salt, and pepper.

Roast on top rack until pork is cooked through and broccoli is browned and tender, 10-12 minutes.

Once pork is done, transfer to a cutting board to rest for 5 minutes. Season broccoli and spread across entire sheet, roast as instructed.

Make pan sauce:

Heat a drizzle of oil in pan used for pork over medium-high heat. Add shallot, cook until softened and slightly browned, 1- to 2-minutes.

Stir in stock concentrate, chili sauce, ponzu, and ¼ cup water. Bring to a simmer and cook until slightly reduced, 2- to 3-minutes.

Stir in a big squeeze of lime juice to taste. Remove pan from heat, stir in 1 TBS butter until melted.

Finish & serve:

Thinly slice pork crosswise.

Fluff rice with a fork, stir in lime zest and half the cilantro. Season with salt and pepper.

Divide rice, broccoli, and pork between plates. Top pork with pan sauce. Garnish everything with the remaining cilantro. Serve with any remaining lime wedges on the side.

Figgy Balsamic Pork Tenderloin

Figgy Balsamic Pork Tenderloin

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with Roasted Carrots & Thyme Potatoes

Yield: 2 Servings

Adapted from: Hello Fresh

Fig jam, balsamic vinegar, and fresh rosemary mingle with the fond—the crispy bits and drippings left by the pork.
Want to know the secret to extra toasty roasted potatoes? Put your baking sheet in the oven before heating it up. The spuds will sizzle and crisp when they hit that hot surface.

Prep: 10 Cook: 30

  • 12oz potatoes
  • 1shallot
  • 12oz carrots
  • 5tsp balsamic vinegar
  • ¼oz thyme
  • 10oz pork tenderloin
  • 2TBS chicken stock concentrate
  • 1fig jam
  • salt & pepper
  • olive oil
  • cooking oil
  • butter


Prep:

Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Strip thyme leaves from stems, chop leaves until you have 2 tsp. Halve, peel, and finely chop shallot.

Roast veggies:

Toss potatoes on one side of a baking sheet with a drizzle of olive oil, half the chopped thyme, and a pinch of salt and pepper.

Toss carrots on empty side with a drizzle of oil, salt, and pepper.

Roast on top rack, tossing halfway through, until tender and crisp, 20-25 minutes.

Sear pork:

While veggies roast, pat pork dry with paper towels, season all over with salt and pepper.

Heat a drizzle of olive oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4- to 8-minutes (it’ll finish cooking in the next step).

Transfer to a second baking sheet.

Roast pork:

Roast pork on middle rack until cooked through, 10-12 minutes.

Transfer pork to a cutting board and let rest for a few minutes, then thinly slice crosswise.

Make pan sauce:

Meanwhile, heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and remaining chopped thyme. Cook, stirring, until softened, 3- to 4-minutes.

Stir in stock concentrate, vinegar, jam, and ¼ cup water. Simmer until thick and saucy, 2- to 3-minutes.

Remove pan from heat and stir in 2 TBS butter until melted. Season with salt and pepper.

Serve:

Divide potatoes, carrots, and pork between plates. Drizzle pan sauce over pork and serve.

Parmesan-Stuffed Pork Tenderloin

Parmesan-Stuffed Pork Tenderloin

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with Roasted Potatoes & Green Beans

Yield: 2

Adapted from: Dinnerly

Tender pork, rolled around a two-cheese combination, and then seared to golden perfection and finished in the oven. Roasted potatoes and green beans round out the plate.
Prep: 10 Cook: 30

  • 10oz pork tenderloin
  • 12oz potatoes
  • 8oz green beans
  • 2TBS cream cheese
  • 1/8tsp garlic powder
  • 3TBS parmesan cheese
  • salt & pepper
  • olive oil
  • balsamic vinegar
  • butter


Prep pork:

Preheat oven to 450°F with a rack in the lower third. Cut each piece of pork horizontally (parallel to cutting board) almost completely in half. Open pork up like a book and place pork between sheets of plastic wrap. Using a meat mallet or heavy skillet, pound each to an even ⅛-inch thickness.

Season pork:

Finely grate Parmesan, if necessary. In a small bowl, combine cream cheese, half of the Parmesan, ⅛ tsp granulated garlic, and a pinch each of salt and pepper, mash with a fork until combined. Spread half of the mixture over one side of each piece of pork. Roll up and transfer, seam-sides down, to a plate. Refrigerate for 10 minutes.

Roast potatoes & beans:

Scrub potatoes, then cut into ¼-inch thick wedges. On a rimmed baking sheet, toss with 1 tablespoon oil and a pinch each of salt and pepper. Roast on lower oven rack until just tender, 12–15 minutes. Trim ends from green beans. Remove baking sheet from oven; add green beans, and drizzle with oil, stirring gently to combine with roasted potatoes.

Brown pork:

Brush pork lightly with oil; season with salt and pepper. Heat 1 tablespoon oil in a medium skillet over medium-high. Add pork; cook until browned in spots, 4–5 minutes. Transfer to baking sheet and top with remaining Parmesan. Roast on lower rack until pork reaches an internal temperature of 145°F and beans are tender, 8–10 minutes. Transfer pork to a plate to rest.

Make sauce & serve:

Heat 1 teaspoon oil in same skillet over medium. Remove from heat and whisk in ⅛ teaspoon granulated garlic, 1 tablespoon each of water and vinegar, and 1 tablespoon butter until melted, season with salt, pepper, and ½ teaspoon sugar. Slice parmesan-stuffed pork, then spoon pan sauce over top. Serve with green beans and potatoes alongside. Enjoy!

Balsamic Pork Tenderloin

Balsamic Pork Tenderloin

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with Baby Potatoes & Broccoli

Sheet Pan Dinners

Yield: 4 to 6

Adapted from: Carlsbad Cravings

This Roasted Balsamic Pork Tenderloin recipe is buttery tender and seeping with double the flavor from a spice rub and tantalizing sweet and tangy balsamic, herb sauce. This recipe may look impressive but is deceptively easy to make AND a meal-in-one if you include the optional sheet pan potatoes and broccoli (or pick your favorite veggies!). This Balsamic Pork Tenderloin is prep ahead friendly, freezer friendly and makes fantastic leftovers. I’ve included detailed instructions, tips, tricks and everything you need to know to make the BEST Roasted Pork Tenderloin recipe! Serve it up with a Caesar Salad and breadsticks for a complete meal the whole family will gobble up.

Pork and veggies:

  • 1pkg. pork tenderloins, 2 pieces, 2 – 2½ lbs. total trimmed
  • 3cups broccoli florets (optional)
  • 1lb baby Dutch potatoes, quartered or halved if smaller (optional)
  • vegetable and olive oil
  • salt and pepper
  • 2-3TBS butter sliced into 6 pads

Pork brine:

  • ¼cup kosher salt
  • 4cups warm water
  • 3TBS balsamic vinegar
  • 2TBS brown sugar
  • 1cup ice cubes

Spice mix:

  • 1TBS chili powder
  • 1TBS garlic powder
  • 1tsp salt
  • 1tsp onion powder
  • ½tsp paprika
  • ¼tsp pepper

Balsamic sauce

  • ⅓cup balsamic vinegar
  • 2TBS honey
  • 1½TBS Dijon mustard
  • ½tsp dried oregano
  • ½tsp dried basil
  • ½tsp dried thyme
  • ¼tsp red pepper flakes

Prep:

Preheat oven to 400°F.

Line and spray a half-sheet pan with cooking spray.

Lay out two long pieces of foil that will be used to enclose each tenderloin separately after searing.

Brine:

In a gallon-size freezer bag (I prop it up in a larger bowl), mix salt with warm water until dissolved. Whisk in vinegar, brown sugar and ice then add the pork (make sure pork is submerged). Brine for exactly 20 minutes (meanwhile see steps below). Remove pork from brine, RINSE and pat very dry. The pork can become mealy if left in the brine any longer than 20 minutes.

Spice mix and sauce:

While the pork is brining, whisk together all of the Spice Mix ingredients in a small bowl. Remove 1 tsp to use on the vegetables. In a separate medium bowl, whisk together the Balsamic Sauce ingredients. Lastly, prepare the veggies:

Potatoes (optional):

Add potatoes to the prepared half-sheet pan. Toss with 1 TBS Balsamic Sauce, 1 TBS olive oil, ½ tsp reserved Spice Mix, ¼ tsp salt and ⅛ tsp pepper then spread into an even layer. Bake potatoes at 400°F  for 15 minutes then remove the pan from the oven.

Broccoli (optional):

Push the par-cooked potatoes to one side of the half-sheet pan (keep in a single layer). Add the broccoli and toss with ½ TBS Balsamic Sauce, 1 TBS olive oil, ½ tsp reserved Spice Mix, ¼ tsp salt and ⅛ tsp pepper. Push to the opposite side of the pan in a single layer. Set aside.

Spice and sear pork:

Evenly rub the dried pork all over with spice mix. Heat 2 TBS vegetable oil in a large cast-iron skillet over medium-high heat. When oil is very hot and just smoking, add pork tenderloins, you may need to work in batches. Sear each side of pork until golden, then transfer to prepared foil.

Add balsamic sauce:

Fold up the foil around the sides of the tenderloins. Pour half of the balsamic sauce over each tenderloin, then top each tenderloin with 3 pads of butter. Bring up the sides of the foil and completely enclose each tenderloin (see photos in post). Transfer pork pouches to the middle of the baking sheet in between the vegetables.

Bake:

Bake at 400°F until pork registers between 145 and 150°F at the thickest part of the tenderloin, 15-25 minutes depending on thickness. This means the pork will be juicy and slightly pink in the middle. To check the temperature, insert a digital probe thermometer through foil as it bakes or check with an instant read thermometer. Note, you may need to remove one tenderloin from the oven before the other. Your vegetables should be done at the same time as the pork, but if not, remove the pork and continue roasting vegetables an additional 5-10 minutes or until tender.

Rest:

When pork is done, transfer it to a heat proof surface and open the top of the foil (be careful, a lot of steam will escape), let stand 10 minutes before slicing. Spoon the accumulated balsamic butter sauce in the bottom of the foil over top the sliced pork. Season with additional salt and pepper to taste.

Pork Tenderloin with Giardiniera Vegetables

Pork Tenderloin with Giardiniera Vegetables

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Yield: 4 to 6 Servings

Adapted from: theKitchn

This sheet pan pork and veggies combines quick-cooking pork tenderloin with tons of colorful vegetables that can be served straight-up or over a super-simple salad. And, thanks to a bottle of Italian dressing, it’s packed with easy flavor.

  • 21-1½-lb pork tenderloins
  • 1tsp kosher salt, divided
  • ¼tsp freshly ground black pepper
  • 2TBS Italian dressing, plus more for serving
  • 1medium head cauliflower (about 1 lb)
  • 3-6stalks celery
  • 8oz mini bell peppers (about 16)
  • 1zucchini (optional)
  • 1small red onion
  • 3cloves garlic
  • 2TBS olive oil, plus more for the half-sheet pan
  • 4oz feta or goat cheese
  • 5oz baby arugula


Prep:
Arrange a rack in the middle of the oven and heat the oven to 425°F. Lightly coat a half-sheet pan with olive oil.

Wash and trim the vegetables.

Cut 1 medium head cauliflower into 1-inch florets. Thinly slice celery stalks. Halve and seed 8 oz mini bell peppers. Slice the zucchini into 1/2-inch slices. Dice 1 small red onion, mince 3 garlic cloves.

Season the pork all over with salt and pepper.

Brown Pork:

Heat a skillet over medium high heat. Add a drizzle of oil and brown pork, turning occasionally for 4 to 5 minutes. Remove from skillet and place in the middle of the prepared sheet pan.

Brush browned pork with 2 TBS of the Italian dressing.

Roast the Pork & Vegetables:

Add the vegetables to a large bowl and drizzle with 2 TBS olive oil, season with salt and pepper, and toss to combine. Add the vegetables in an even layer all around and in between the tenderloins.

Roast until the pork is cooked through and the vegetables are tender, 15 to 20 minutes .

Transfer the pork to a clean cutting board and let rest for 5 minutes. Meanwhile, crumble 4 oz of feta or goat cheese into a large bowl. Add 5 oz baby arugula and toss with more Italian dressing as desired.

Slice the pork crosswise and serve with the vegetables over the salad.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Pork Tenderloin with Roasted Green Beans & Potatoes

Pork Tenderloin with Roasted Green Beans & Potatoes

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Yield: 4 Servings

Adapted from Cook’s Illustrated

Since roasting pork tenderloin on a half-sheet pan gives it little opportunity to brown, we brush the meat with dark, intense hoisin sauce to add color and flavor. The spice notes of garlic, anise, and chilis meld with the pork as it cooks, and the sauce gives the vegetables a subtle, almost unidentifiable sweetness. We pair the lean tenderloin with roasted green beans and potatoes all roasted on the same pan.

  • 4TBS unsalted butter, softened
  • 2TBS minced fresh chives
  • 1garlic clove, minced to paste
  • ¾tsp table salt, divided
  • ¼tsp black pepper, divided
  • 2lb pork tenderloins (2 loins), trimmed
  • ¼cup hoisin sauce
  • 1lb green beans, trimmed
  • 3TBS extra-virgin olive oil
  • 1½lb fingerling potatoes, unpeeled, halved lengthwise

Buy tenderloins that are of equal size and weight, so they cook at the same rate. A rasp-style grater makes quick work of turning the garlic into a paste.

Adjust oven rack to lower-middle position and heat oven to 450°F. Combine butter, chives, garlic, ¼ tsp salt, and ¼ tsp pepper in bowl, set aside. Pat pork dry with paper towels and season with pepper. Brush tenderloins all over with hoisin sauce.

Toss green beans, 1 TBS oil, ¼ tsp salt, and ¼ tsp pepper together in large bowl. Arrange green bean mixture crosswise down center of half-sheet pan, leaving room on both sides for potatoes. Toss potatoes, remaining 2 TBS oil, ¼ tsp salt, and ¼ tsp pepper together in now-empty bowl. Arrange potatoes, cut side down, on both sides of green beans.

Lay tenderloins, side by side without touching, lengthwise on top of green beans. Roast until pork registers 140°F, 20 to 25 minutes. Transfer tenderloins to carving board and dot each with 1 TBS reserved herb butter. Tent with aluminum foil and let rest while vegetables finish cooking.

Gently stir vegetables on sheet to combine. Return sheet to oven and roast until vegetables are tender and golden-brown, 5 to 10 minutes longer. Remove from oven, add remaining 2 TBS herb butter to sheet, and toss vegetables to coat. Transfer vegetables to platter. Cut pork into ½-inch-thick slices and place over vegetables, pouring any accumulated juices over top. Serve.

Pork with Black Bean Sauce

Pork with Black Bean Sauce

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Yield: 3 to 4

Woks of Life

Slices of pork tenderloin with black bean sauce is a tasty combination. The dish is also flexible as you can use the vegetables of your own choice.


Velvet pork:

  • 12-16oz pork tenderloin
  • 2tsp Shaoxing wine
  • 2tsp oyster sauce
  • 2tsp vegetable oil
  • 1-2TBS cornstarch

Sauce:

  • 1½cups beef or chicken stock
  • 2TBS black bean and garlic sauce (such as Lee Kum Kee)
  • 1TBS oyster sauce
  • 1tsp sugar
  • 1tsp dark soy sauce
  • 1tsp sesame oil
  • ⅛tsp ground white pepper (or to taste)

Stir Fry:

  • 2TBS vegetable oil
  • 1onion, diced
  • 1red bell pepper (cut into 1-inch pieces)
  • 1green bell pepper (cut into 1-inch pieces)
  • 1cup green beans (cut into 1-inch pieces)
  • 1TBS Shaoxing wine
  • 1cup snow peas (trimmed)
  • 2TBS cornstarch (mixed into a slurry with 2 TBS water)


Velvet pork:

Then add the cornstarch, vegetable oil, oyster sauce, and Shaoxing wine. Mix well and marinate the pork for at least 30 minutes, or even overnight if you’d like to make this ahead.

Premix sauce:

In a liquid measuring cup, mix the stock, black bean garlic sauce, oyster sauce, dark soy sauce, sesame oil, sugar, and white pepper, and set aside.

Stir fry:

Heat your wok over high heat until it starts to smoke lightly. Add 1 TBS of oil around the perimeter of the wok. Add the pork in 1 layer and sear the pork on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the pork from the wok, and set aside. Do in two batches.

Reduce the heat to medium-high, and add the remaining 1 TBS of oil, onions, and bell peppers. Stir-fry for 1-2 minutes, until the onions and peppers have very light sear on them.

Next, add the Shaoxing wine to deglaze the wok.

Stir in the sauce mixture. Bring to a simmer and add the pork (along with any juices) back to the wok. Stir, then add the snow peas.

Bring the contents of the wok to a simmer.

Stir the cornstarch and water until incorporated into a slurry, and gradually add the slurry to the sauce, stirring constantly until the sauce is thickened to your liking (if it’s too thick, add a splash of water or stock, if it’s too thin, add more slurry).

Cook until the snow peas are just crisp-tender.

Serve immediately with steamed rice!

Pork Tenderloin Cutlets

Pork Tenderloin Cutlets

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with Sauteed Onions & Spinach in Light Tomato Sauce

Yield: 2 Servings

Scott Nowell

Pork cutlet dish, version 2.
Pork Tenderloin formed into cutlets with sauteed onions, a light tomato sauce and wilted spinach.

  • 6oz pasta, farfalle, ziti, rotini, etc.
  • 1lb pork tenderloin
  • salt & pepper
  • 1-2TBS olive oil
  • 1medium onion, julienned
  • 1-2tsp garlic, minced
  • 115 oz can diced tomatoes
  • 18 oz can tomato sauce
  • ½cup reserved pasta water
  • 1tsp (heaping), Better than Bouillon, chicken
  • 4oz baby spinach
  • 1tsp dried oregano
  • 1tsp dried basil


Prep:

Clean the pork tenderloin by removing silver skin, extra fat. Cut into four pieces. Stand the pieces on end and pound to ¼-inch thick with a meat mallet. Season both sides with salt and pepper.

Peel, cut in half and julienne the onion into ¼-inch slices.

Open the tomato and sauce cans.

Heat a gallon of water to a boil in a large pot. When boiling, add about a TBS salt and pasta of choice.

Heat olive oil in a large skillet over medium high heat until shimmering.

Add cutlets and cook until just brown, about 2 to 3 minutes per side, until they reach 140°F. Remove to dish, cover loosely and set aside.

Add a little more oil if needed and sauté onions until starting to brown and soften. Add the garlic and sauté for 30 seconds to remove raw flavor.

To the skillet with onions add diced tomatoes, tomato sauce, reserved pasta water, BTB, oregano and basil. Mix well. Bring to a boil and add the spinach to the skillet. Reduce to a simmer and cook until the spinach is wilted, 2 to 3 minutes. Taste and adjust seasoning.

Return cutlets to skillet and spoon sauce over cutlets. Simmer for a couple of minutes to reheat cutlets.

Pork Penne with Oranges & Walnuts

Pork Penne with Oranges & Walnuts

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Yield: 4 Servings

Adapted from: Cuisine at Home

Pork and orange might sound like an unlikely combination in a pasta dish, but the savory flavor and bursts of fresh orange really intrigue the taste buds in this easy weeknight dinner recipe.

Pasta:

  • 8oz penne

Pork & mushrooms:

  • 6TBS olive oil, divided
  • 12oz pork tenderloin, trimmed, cubed, and seasoned with salt and black pepper
  • 8oz sliced cremini mushrooms
  • ¾cup sliced red onion
  • 1TBS minced fresh garlic

Dressing:

  • ¼cup each fresh lemon and orange juice
  • 1tsp minced orange zest
  • 1cup fresh orange segments
  • ½cup chopped fresh parsley
  • ½cup chopped walnuts, toasted
  • shaved Parmesan (optional)

Pasta:

Cook penne in a pot of boiling salted water according to package directions; drain.

Heat 1 TBS oil in a sauté pan over medium-high.

Pork:

Add pork and sauté until browned and reaches 140, 5–6 minutes, transfer to a plate.

Mushrooms:

Heat 1 TBS oil in the same pan.

Add mushrooms and onion and sauté until mushrooms release their moisture and onion softens, 7–9 minutes.

Add garlic; cook until fragrant, about 1 minute.

Finish:

Return and stir in pork and penne to heat through.

Whisk together remaining 4 TBS oil, lemon juice, orange juice, and zest; season with salt and pepper.

Toss dressing with penne mixture; stir in oranges, parsley, and walnuts.

Top servings with Parmesan.