1 bunch(es) radishes, trimmed and cut into thin wedges
1 green onion, thinly sliced
1 package(s) (5-ounce) baby greens and herbs mix
1/4 cup(s) balsamic vinegar
Preheat oven to 400 degrees F. Heat large saucepot of water to boiling on high.
Finely chop one-third of parsley. Rub chopped parsley and rosemary all over tenderloin and let stand while oven heats.
Fill large bowl with ice and water. Add carrots to boiling water. Cook 5 minutes. With tongs, transfer to ice water. When cool, remove with tongs to cutting board. Add asparagus to boiling water. Cook 3 minutes or until bright green and crisp-tender. Transfer to ice water. When cool, drain well.
Sprinkle 1/8 teaspoon each salt and freshly ground black pepper all over pork. In 12-inch ovenproof skillet, spray with cooking spray on medium-high. Add pork; cook 6 to 8 minutes or until evenly browned, turning. Transfer to oven. Roast 8 to 10 minutes or until meat thermometer inserted in thickest part of pork registers 155 degrees F; let rest 5 minutes.
While pork cooks, cut carrots into 2-inch-long matchsticks. Cut asparagus into 2-inch-long pieces. In large bowl, toss carrots, asparagus, radishes, green onion, baby greens, and remaining parsley with 1/8 teaspoon each salt and freshly ground black pepper. Add balsamic vinegar; toss to combine. Divide salad among serving plates.