Pork & broccoli thai noodle salad
Indulge in the harmony of flavors in this Pork & Broccoli Thai Noodle Salad. A tantalizing blend of savory pork, crisp broccoli, and aromatic Thai spices.
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:
- Start by heating up the oven to 200 °C. Use some cooking spray to grease a large baking sheet that has a rim around it.
- In a medium skillet, cook the walnuts over medium heat. Make sure to stir them often until they turn a nice golden color and give off a pleasant smell. Then, set them aside.
- In a big bowl, mix together vinegar, oil, lemon juice, honey, mustard, rosemary, garlic, and a quarter teaspoon each of salt and pepper. Place the pork on the baking sheet that you prepared earlier. Brush it with one tablespoon of the dressing and then sprinkle the remaining quarter teaspoon of salt and pepper over it.
- Put the pork in the oven and cook it until it reaches an internal temperature of 60 °C. This should take around 20 to 22 minutes. Once it's done, move it to a cutting board and let it sit for 5 minutes before slicing it into pieces that are about three-quarters of an inch thick.
- Next, mix the arugula and pears into the dressing that is in the big bowl. Ensure that the salad ingredients are evenly coated. Then, distribute the salad among four plates. Place the pork on top, followed by some cheese and the walnuts that you set aside before.
Summary:
- Calories: 1641 kcal
- Fat: 35 g
- Protein: 121 g
- Carbs: 212 g
- Potassium: 2791 mg
- Magnesium: 259 mg