ARUGULA, PEAR, WALNUT & ROASTED PORK SALAD

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    ARUGULA, PEAR, WALNUT & ROASTED PORK SALAD

    An elegant salad of toasted walnuts, roasted pork tenderloin, fruity pears and blue cheese drizzled with a tangy vinaigrette. A perfect light meal for lunch or dinner.
    Total Time50 minutes
    Course: dinner, lunch
    Cuisine: International
    Keyword: pears, pork, salad, walnuts
    Servings: 4

    Ingredients

    • 1/4 cup walnuts, chopped
    • 3 tbs balsamic vinegar
    • 2 tbs olive oil
    • 2 tsp lemon juice
    • 1 tsp honey
    • 1 tsp dijon mustard
    • 2 tsp rosemary, finely chopped
    • 1 garlic clove, minced
    • Sel Magique Classic Blend
    • Ground Black Pepper
    • 1 lb pork tenderloin
    • 8 cups arugula
    • 2 large red pears, sliced into wedges (or 4 small ones)
    • 1/4 cup blue cheese, crumbled

    Instructions

    • Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray, or aluminum foil for easy clean up
    • 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 generous dash of Magique and healthy grind of black pepper in a large bowl (you'll toss the salad in this same bowl). Place pork on the prepared baking sheet. Brush with 1-2 tablespoons of the dressing and sprinkle with another dash of Magique.
    • Roast the pork until a thermometer registers 145 degrees F, about 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. Enjoy!

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