Arugula Salad with Roasted Pork Tenderloin, Pears & Blue Cheese

Arugula Salad with Roasted Pork Tenderloin, Pears & Blue Cheese

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From: Diabetic Living Magazine, Winter 2019

Toasted walnuts and roasted pork tenderloin make this elegant salad worthy of company, yet it's easy enough to prepare on a weeknight!

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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 ¾ teaspoon dried
  • 1 clove garlic, minced
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 1 pound pork tenderloin
  • 8 cups arugula
  • 4 small or 2 large red pears, sliced into wedges
  • ¼ cup crumbled blue cheese

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
  2. Cook walnuts in a medium skillet over medium heat, stirring frequently, until golden and fragrant. Set aside.
  3. Whisk vinegar, oil, lemon juice, honey, mustard, rosemary, garlic, and ¼ 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 ¼ teaspoon each salt and pepper.
  4. Roast the pork until a thermometer registers 145°F, 20 to 22 minutes. Transfer to a clean cutting board and let stand for 5 minutes. Cut into slices about ¾ inch thick.
  5. 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.

Nutrition information

  • Serving size: 3 cups salad and 3 ounces pork
  • Per serving: 352 calories; 16 g fat(4 g sat); 5 g fiber; 25 g carbohydrates; 27 g protein; 62 mcg folate; 62 mg cholesterol; 16 g sugars; 1,224 IU vitamin A; 15 mg vitamin C; 151 mg calcium; 2 mg iron; 692 mg sodium; 982 mg potassium
  • Nutrition Bonus: Vitamin C (25% daily value), Vitamin A (24% dv)
  • Carbohydrate Servings:

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