Nutrition per serving may change if servings are adjusted.
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
Preheat oven to 400°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 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.
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.
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.