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Prep Time:25 minsAdditional Time:25 minsTotal Time:50 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:25 minsTotal Time:50 minsServings:4Yield:4 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:25 mins
Additional Time:
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonschopped walnuts3tablespoonsbalsamic vinegar2tablespoonsextra-virgin olive oil2teaspoonslemon juice1teaspoonhoney1teaspoonDijon mustard2teaspoonsfinely chopped fresh rosemary or 3/4 teaspoon dried1clovegarlic, minced½teaspoonsalt, divided½teaspoonground pepper, divided1poundpork tenderloin8cupsarugula4smallor 2 large red pears, sliced into wedges¼cupcrumbled blue cheese
Cook Mode(Keep screen awake)
Ingredients
2tablespoonschopped walnuts
3tablespoonsbalsamic vinegar
2tablespoonsextra-virgin olive oil
2teaspoonslemon juice
1teaspoonhoney
1teaspoonDijon mustard
2teaspoonsfinely chopped fresh rosemary or 3/4 teaspoon dried
1clovegarlic, minced
½teaspoonsalt, divided
½teaspoonground pepper, divided
1poundpork tenderloin
8cupsarugula
4smallor 2 large red pears, sliced into wedges
¼cupcrumbled blue cheese
DirectionsPreheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.Cook walnuts in a medium skillet over medium heat, stirring frequently, until golden and fragrant. Set aside.Whisk vinegar, oil, lemon juice, honey, mustard, rosemary, garlic, and 1/4 teaspoon each salt and pepper in a large bowl. Place pork on the prepared baking sheet. Brush with 1 tablespoon of the dressing and sprinkle with the remaining 1/4 teaspoon each salt and pepper.Roast the pork until a thermometer registers 145 degrees F, 20 to 22 minutes. Transfer to a clean cutting board and let stand for 5 minutes. Cut into slices about 3/4 inch thick.Add arugula and pears to the dressing in the large bowl and toss to coat. Divide the salad among 4 serving plates. Top with pork, cheese, and the reserved walnuts.Originally appeared: Diabetic Living Magazine, Winter 2019
Directions
Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.Cook walnuts in a medium skillet over medium heat, stirring frequently, until golden and fragrant. Set aside.Whisk vinegar, oil, lemon juice, honey, mustard, rosemary, garlic, and 1/4 teaspoon each salt and pepper in a large bowl. Place pork on the prepared baking sheet. Brush with 1 tablespoon of the dressing and sprinkle with the remaining 1/4 teaspoon each salt and pepper.Roast the pork until a thermometer registers 145 degrees F, 20 to 22 minutes. Transfer to a clean cutting board and let stand for 5 minutes. Cut into slices about 3/4 inch thick.Add arugula and pears to the dressing in the large bowl and toss to coat. Divide the salad among 4 serving plates. Top with pork, cheese, and the reserved walnuts.
Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.
Cook walnuts in a medium skillet over medium heat, stirring frequently, until golden and fragrant. Set aside.
Whisk vinegar, oil, lemon juice, honey, mustard, rosemary, garlic, and 1/4 teaspoon each salt and pepper in a large bowl. Place pork on the prepared baking sheet. Brush with 1 tablespoon of the dressing and sprinkle with the remaining 1/4 teaspoon each salt and pepper.
Roast the pork until a thermometer registers 145 degrees F, 20 to 22 minutes. Transfer to a clean cutting board and let stand for 5 minutes. Cut into slices about 3/4 inch thick.
Add arugula and pears to the dressing in the large bowl and toss to coat. Divide the salad among 4 serving plates. Top with pork, cheese, and the reserved walnuts.
Originally appeared: Diabetic Living Magazine, Winter 2019
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Nutrition Facts(per serving)352Calories16gFat25gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
