Grilled pork tenderloin & apricot salad
Try this mouthwatering grilled pork tenderloin and apricot salad showcasing a delightful blend of flavors and textures. Ideal for a light and satisfying meal.
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:
- Preheat your oven to 200 °C. Grease a large baking sheet with cooking spray.
- Toast walnuts in a medium skillet over medium heat, stirring regularly, until they turn golden brown and emit a pleasant aroma. Set them aside.
- Combine vinegar, oil, lemon juice, honey, mustard, rosemary, minced garlic, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a large bowl. Place the pork on the greased baking sheet. Coat it with 1 tablespoon of the dressing, then season with the remaining 1/4 teaspoon of salt and pepper.
- Roast the pork until a thermometer reads 60 °C, typically around 20 to 22 minutes. Move the pork to a clean cutting board and let it rest for 5 minutes. Slice it into pieces about 3/4 inch thick.
- Mix arugula and sliced pears with the dressing in the large bowl and toss until coated. Distribute the salad among 4 plates. Arrange the pork, cheese, and the reserved toasted walnuts on top.
Summary:
- Calories: 1245 kcal
- Fat: 46 g
- Protein: 107 g
- Carbs: 108 g
- Potassium: 3980 mg
- Magnesium: 240 mg