ARUGULA, PEAR, WALNUT & ROASTED PORK SALAD

Name: ARUGULA, PEAR, WALNUT & ROASTED PORK SALAD
Total time: 50 min
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

Sel Magique

Sel Magique1:54 pmDecember 17th, 2021

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 mins

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!