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Arugula Salad with Roasted Pork Tenderloin, Pears & Blue Cheese

  • 25 m
  • 50 m
Andrea Kirkland M.S., RD
“Toasted walnuts and roasted pork tenderloin make this elegant salad worthy of company, yet it's easy enough to prepare on a weeknight!”


    • 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


  • 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.
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