Pork Tenderloin With Chickpeas, Tomatoes and Oregano Vinaigrette

By Ali Slagle

Updated October 10, 2025

Rachel Vanni for The New York Times. Food Stylist: Simon Andrews.
Ready In
40 min
Rating
5(213)
Comments
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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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Ingredients

Yield:6 servings

  • 2 pork tenderloins (2 to 2½ pounds total), silver skin removed (see Tip), patted dry

  • 2 pints cherry tomatoes

  • 2 (15-ounce) cans chickpeas, drained and rinsed

  • Salt and black pepper

  • 7 tablespoons extra-virgin olive oil, divided

  • 3 tablespoons red wine vinegar

  • 2 tablespoons dried oregano 

  • 2 garlic cloves 

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

58 grams carbs; 164 milligrams cholesterol; 852 calories; 22 grams monosaturated fat; 6 grams polyunsaturated fat; 7 grams saturated fat; 39 grams fat; 17 grams fiber; 1581 milligrams sodium; 69 grams protein; 13 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees. On a sheet pan, season the pork, tomatoes and chickpeas generously with salt and pepper. Drizzle with 3 tablespoons oil and toss to coat. Spread into an even, crowded layer. Roast until a thermometer inserted into the thickest part of the pork registers at least 140 degrees, 20 to 25 minutes. (The pork will continue to cook as it rests.)

  2. Step 2

    Meanwhile, in a small bowl, stir together the vinegar and oregano. Finely grate the garlic cloves into the bowl and season with salt and pepper. Let sit for 5 minutes to soften the oregano, then stir in the remaining 4 tablespoons oil. 

  3. Step 3

    When the pork is done, pour the oregano vinaigrette over the sheet pan. Let rest for 5 minutes, then thinly slice the pork and serve topped with the tomatoes, chickpeas and all the sauce from the pan. 

Tip

  • To remove the silver skin, a tough connective tissue, without cutting off too much meat, locate the white, shiny membrane and insert your knife at one edge of the silver skin to cut between the skin and the meat, creating a flap to hold onto. Pulling the flap of silver skin tight with your nondominant hand, continue to slice along the length of the skin until you’ve removed and released all the silver skin.

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Ratings

5 out of 5
213 user ratings
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Comments

Gail

I made this recipe as directed, except I used 18 year balsamic rather than red wine vinegar as that’s what I had on hand. I also tossed some baby yellow potatoes on the sheet pan with everything else. Easy, delicious weeknight dinner that we loved.

Meg

I had everything home to make half this recipe, which is perfect, since I live alone and deeply appreciate leftovers. It is so easy and incredibly delicious! I did use the pork tenderloin from Trader Joe’s, which is already seasoned with garlic and cracked pepper, so I only salted and peppered the tomatoes and garbanzo beans before roasting. I roasted everything for 20 minutes, and after 5 minutes of rest, the thickest part of the pork was 150 degrees. I think if I were serving this to guests, I’d sear the tenderloin before roasting, but especially for a weeknight easy dinner, this was great. My cherry tomatoes veered on the larger side, which meant a smaller tomato to pork ratio, but crunchier garbanzo beans, since there was less juice across the pan. I’m out of couscous, so I served it over tri-color quinoa, drizzled with TJ’s creamy vegan dill dressing (SO good), alongside a Greek salad. I can imagine setting down a platter of thinly sliced pork, tomatoes, and garbanzo beans with piles of pita bread and sauces, etc., and let my guests assemble sandwiches. This is a keeper!!!

JJZ

Maybe the best effort to flavor recipe I’ve made in a long time. I will use the oregano vinaigrette in many other ways. I did give the pork a quick sear but I don’t think it impacted the flavor. I might add more cherry tomatoes but other than that this is a perfect recipe.

Steve

Nice dish—brown pork on grill first Then brown under broiler at end Had to cook 20-25 mins Served over couscous—everyone enjoyed this 11/25

Gilda Simon

Like another commenter, I am not a fan of chickpeas. Any suggested alternatives? I would love to add something green.

Siberian Khatru

*0* to 6 servings?

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