Asian pork and cabbage salad

Indulge in the tantalizing flavors of Asian cuisine with this savory pork and cabbage salad. Perfect blend of tender meat and crisp veggies.

Ingredients:

• 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
• 450g pork tenderloin
• 8 cups arugula
• 4 small or 2 large red pears, sliced into wedges
• ¼ cup crumbled blue cheese

Instructions:

1. Preheat the oven to 200 °C. Grease a large rimmed baking sheet with cooking spray.
2. Toast walnuts in a medium skillet over medium heat, stirring occasionally, until they turn golden and give off a pleasant aroma. Set them aside.
3. Combine vinegar, oil, lemon juice, honey, mustard, rosemary, garlic, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a large bowl. Arrange the pork on the prepared baking sheet. Spread 1 tablespoon of the dressing over the pork and sprinkle the remaining 1/4 teaspoon of salt and pepper on top.
4. Bake the pork until a thermometer reads 60 °C, which usually takes about 20 to 22 minutes. Transfer it to a clean cutting board and let it rest for 5 minutes. Slice it into pieces that are approximately 3/4 inch thick.
5. Mix arugula and pears with the dressing in the large bowl and toss gently to cover them. Distribute the salad among 4 plates. Place the pork, cheese, and the reserved walnuts on top.

Summary:

• Calories: 1280 kcal
• Fat: 69 g
• Protein: 88 g
• Carbs: 90 g
• Potassium: 3253 mg
• Magnesium: 287 mg