Pork chops with orange & fennel salad

Delight in the fusion of savory pork chops with zesty orange and crisp fennel salad. A taste sensation that tantalizes the palate.

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. Heat the oven to 200 °C. Grease a large baking sheet with cooking spray.
2. Toast walnuts in a medium pan over medium heat, stirring occasionally, until they turn golden and smell fragrant. Keep aside.
3. Mix together vinegar, oil, lemon juice, honey, mustard, rosemary, minced garlic, and a pinch of salt and pepper in a big bowl. Place the pork on the baking sheet. Spread 1 tablespoon of the mixture on the pork and sprinkle with the remaining pinch of salt and pepper.
4. Bake the pork until a thermometer shows 60 °C, for about 20 to 22 minutes. Transfer to a cutting board and allow it to rest for 5 minutes. Slice the pork into 3/4-inch thick pieces.
5. Combine arugula and sliced pears with the dressing in the bowl and toss until evenly coated. Distribute the salad onto 4 plates. Top with pork, cheese, and the toasted walnuts.

Summary:

• Calories: 1252 kcal
• Fat: 53 g
• Protein: 109 g
• Carbs: 91 g
• Potassium: 4149 mg
• Magnesium: 256 mg