Vietnamese grapefruit & pork salad (pork goi buoi)

Indulge in the refreshing flavors of Vietnamese grapefruit & pork salad. Tangy citrus and savory pork combine in this zesty culinary creation.

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 often, until they turn golden and smell fragrant. Set them aside.
3. Mix together vinegar, oil, lemon juice, honey, mustard, rosemary, garlic, and 1/4 teaspoon each of salt and pepper in a big bowl. Place the pork on the baking sheet. Spread 1 tablespoon of the dressing over the pork and then sprinkle the remaining 1/4 teaspoon each 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 sit for 5 minutes. Cut it into slices that are around 3/4 inch thick.
5. Combine arugula and pears with the dressing in the big bowl and mix well. Distribute the salad among 4 plates. Garnish with pork, cheese, and the walnuts that were set aside.

Summary:

• Calories: 676 kcal
• Fat: 30 g
• Protein: 94 g
• Carbs: 3 g
• Potassium: 1832 mg
• Magnesium: 127 mg