Pork Tenderloin With Chickpeas, Tomatoes and Oregano Vinaigrette
Updated October 10, 2025
- Ready In
- 40 min
- Rating
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Ingredients
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
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
- 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.)
- 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.
- 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.
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.
Private Notes
Comments
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.
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!!!
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.
Fantastic, easy meal. I seared the pork first, to good results. I also put the sheet of tomatoes and garbanzos in the oven for about 10 minutes before the pork. Also good. The oregano chimichurri-like vinaigrette really makes this dish shine.
This might be my all-time favourite NYT recipe. I have made it with Trader Joes' seasoned pork tenderloins when holidaying in California, and at home in Alberta with PC Greek seasoned pork loins. Cooking times change, but the essential recipe, the oegano vinegrette drizzled over the pork, chickpeas and roasted tomatoes, is amazing. Tonight I served it with Melissa Clark's Potatoes Anna, and her Broccoli Salad with Garlic and Sesame. Our friends loved it! Tomorrow's leftovers will be sublime.
No chickpeas or white beans in the house, what’s a chef to do? Combined this recipe with Kia Damien’s Roasted Shrimp, Okra and Tomatoe. No shrimp but did sear tenderloin then roasted it with 50% more tomatoes, a cup of cubed ube, 1/2 the oregano in the vinaigrette, okra tossed with garlic and olive oil, za’atar, at 400 degrees for 25 minutes. Colorful and tasty!