Arugula Salad with Roasted Pork Tenderloin, Pears & Blue Che

• porcje: 4 servings
• czas aktywny: 25 minutes
• całkowity czas: 50 minutes

Składniki

2 tablespoons chopped walnuts

3 tablespoons balsamic vinegar

2 tablespoons extra-virgin olive oil

2 teaspoons lemon juice

1 teaspoon honey

1 teaspoon Dijon mustard

2 teaspoons finely chopped fresh rosemary or 3/4 teaspoon dried

1 clove garlic, minced

½ teaspoon salt, divided

½ teaspoon ground pepper, divided

1 pound pork tenderloin

8 cups arugula

4 small or 2 large red pears, sliced into wedges

¼ cup crumbled blue cheese

Wskazówki

Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.

Cook walnuts in a medium skillet over medium heat, stirring frequently, until golden and fragrant. Set aside.

Whisk vinegar, oil, lemon juice, honey, mustard, rosemary, garlic, and 1/4 teaspoon each salt and pepper in a large bowl. Place pork on the prepared baking sheet. Brush with 1 tablespoon of the dressing and sprinkle with the remaining 1/4 teaspoon each salt and pepper.

Roast the pork until a thermometer registers 145 degrees F, 20 to 22 minutes. Transfer to a clean cutting board and let stand for 5 minutes. Cut into slices about 3/4 inch thick.

Add arugula and pears to the dressing in the large bowl and toss to coat. Divide the salad among 4 serving plates. Top with pork, cheese, and the reserved walnuts.

Wartości Odżywcze

• Kalorie: 352 kcal
• Tłuszcz Całkowity: 16 g
• Tłuszcz Nasycony: 4 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 62 mg
• Sód: 692 mg
• Węglowodany Całkowite: 25 g
• Błonnik Pokarmowy: 5 g
• Cukry Całkowite: 16 g
• Białko: 27 g