Pork & noodle salad

Indulge in the exquisite flavors of pork and noodles intertwining with vibrant veggies in this sensational salad bursting with delightful textures.

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 oil.
2. Toast walnuts in a medium pan over medium heat, stirring often, until they turn golden and release a pleasant smell. Keep aside.
3. Mix vinegar, oil, lemon juice, honey, mustard, rosemary, minced garlic, and a quarter teaspoon of salt and pepper each in a big bowl. Put the pork on the prepared baking sheet. Spread one tablespoon of the mixture over the pork and add a quarter teaspoon of salt and pepper over it.
4. Bake the pork until a thermometer shows 60 °C, for about 20 to 22 minutes. Move the pork to a cutting board and let it settle for 5 minutes. Slice it into pieces about three-quarters of an inch thick.
5. Combine arugula and pears with the dressing in the big bowl and toss until they are coated. Distribute the salad among four plates. Place pork, cheese, and the toasted walnuts on top of the salad.

Summary:

• Calories: 1173 kcal
• Fat: 39 g
• Protein: 80 g
• Carbs: 129 g
• Potassium: 2565 mg
• Magnesium: 241 mg