Arugula Salad with Roasted Pork Tenderloin, Pears & Blue Cheese
Toasted walnuts and roasted pork tenderloin make this elegant salad worthy of company, yet it's easy enough to prepare on a weeknight! Source: Diabetic Living Magazine, Winter 2019
Ingredients
Directions
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Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.
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Cook walnuts in a medium skillet over medium heat, stirring frequently, until golden and fragrant. Set aside.
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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.
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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.
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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.