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

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Ingredients

Directions

  • 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.

  • 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.

Nutrition Facts

352 calories; 15.9 g total fat; 62 mg cholesterol; 692 mg sodium. 25.4 g carbohydrates; 27 g protein; Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/01/2019
Delicious! And an easy, fast dinner on a weeknight. Grilled (vs roasted) the pork tenderloins to save time. Tossed arugula and pears in dressing and plated with pork tenderloin. Substituted pumpkin seeds and feta for walnuts and blue cheese (treenut allergy and personal preference). So good! Read More
Rating: 5 stars
10/08/2019
Nothing goes together better than pork and apples! Love this healthy take on a classic combo. Read More