Pork Tenderloin Salad with Spinach

• 份量: 4 servings
• 活動時間: 7 minutes
• 總時間: 34 minutes

食材

1 - 1.5 lb pork tenderloin

7 cups spinach (not packed)

1 large apple

3/4 cup pecans, unsalted

1 1/4 teaspoon salt (divided)

3/4 teaspoon pepper

3/4 teaspoon paprika

1/4 teaspoon ground ginger

3 tablespoons powdered sugar

1 ½ teaspoon water

1 tablespoons oil

2 tablespoons whole grain mustard

2 tablespoons yellow mustard

2 tablespoons apple cider vinegar

3 tablespoons maple syrup

1/3 cup olive oil

步驟

Preheat your oven to 350°F and start preheating a large skillet over medium high heat.

Combine 3/4 tsp of salt, pepper and paprika in a bowl and stir to mix

Pat your pork tenderloin dry and apply the seasoning mixture, rubbing it in generously.

Add the oil to the hot skillet and swirl the pan to coat it. Place in your pork tenderloin. Allow to sear on all sides, about 8 minutes total.

Meanwhile, combine your ginger, powdered sugar, remaining 1/2 tsp of salt, and water in a small bowl to form a syrup. Add in the pecans and toss to coat completely.

Remove the skillet from heat and move the pork tenderloin to the side of the pan. Pour in the coated pecans on the other side, pressing into an even layer. Place in preheated oven for 15 minutes.

Prep your remaining salad components and make the dressing by combining all the ingredients in a jar and shaking vigorously until well mixed.

When pork and pecans are finished, remove from oven. Pork should be between 145°F and 160°F. Place on a plate or cutting board to rest for 5 minutes.

Transfer the pecans to a plate in a single layer to cool and harden.

Arrange spinach on a platter or dinner plates. Top with apples and the candied pecans when they're cool.

Slice your pork tenderloin and arrange on salad. Drizzle with a generous serving of dressing and enjoy.

營養

• 卡路里: 824 kcal
• 總脂肪: 59 g
• 飽和脂肪: 11 g
• 膽固醇: 184 mg
• 鈉: 917 mg
• 總碳水化合物: 14 g
• 膳食纖維: 5 g
• 總糖: 8 g
• 蛋白質: 62 g