Barbecue chopped pork salad

Indulge in the savory flavors of barbecue chopped pork salad. Made with tender pork, crisp veggies, and zesty dressing - a delicious meal option.

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 your oven to 200 °C. Grease a large rimmed baking sheet with cooking spray.
2. Toast walnuts in a medium skillet over medium heat, stirring regularly, until they turn golden brown and release a nutty fragrance. Set them aside.
3. Combine vinegar, oil, lemon juice, honey, mustard, rosemary, minced garlic, and a quarter teaspoon each of salt and pepper in a spacious bowl. Position the pork on the baking sheet you prepared earlier. Spread 1 tablespoon of the dressing on the pork and season it with the remaining quarter teaspoon of salt and pepper.
4. Bake the pork until a thermometer inserted reads 60 °C, approximately 20 to 22 minutes. Move it to a clean cutting board and let it rest for 5 minutes. Slice it into pieces about three-quarters of an inch thick.
5. Mix arugula and sliced pears with the dressing in the large bowl and toss to cover them. Distribute the salad into four serving plates. Garnish with pork, cheese, and the toasted walnuts you set aside.

Summary:

• Calories: 307 kcal
• Fat: 10 g
• Protein: 24 g
• Carbs: 33 g
• Potassium: 825 mg
• Magnesium: 74 mg