Blackberry Salad with Pork

Blackberry Salad with Pork + enlarge image
1 users rated this recipe an average rating of 5.0
Makes:
4 servings
Serving Size:
2 cups
Prep:
25 mins
Roast:
25 mins to 35 mins 425°F
Stand:
5 mins
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Blackberry Salad with Pork

Ingredients
1
10 ounce pork tenderloin
1/8
teaspoon salt and ground black pepper
1/2
1/4
cup lemon juice
3
tablespoons olive oil
3
tablespoons honey
1/8
teaspoon salt and ground black pepper
6
cups packaged mixed baby greens (spring mix)
2
1
cup grape tomatoes, halved
2
tablespoons pine nuts, toasted* (optional)

Directions

  1. Preheat oven to 425 degrees F. Place pork on a rack in a shallow roasting pan. Sprinkle with 1/8 teaspoon each salt and black pepper. Roast, uncovered, for 25 to 35 minutes or until an instant-read thermometer inserted in center registers 155 degrees F. Remove from oven. Cover roast with foil and let stand for 5 minutes until thermometer registers 160 degrees F. Cool slightly. Slice pork 1/4 inch thick.
  2. For blackberry vinaigrette, in a blender container or food processor bowl combine 1/2 cup blackberries, lemon juice, oil, honey, and 1/8 teaspoon each salt and black pepper. Cover and blend or process until smooth. Strain dressing through a sieve; discard seeds.
  3. To serve, place greens in salad bowls or on individual plates; top with the 2 cups blackberries, tomatoes, pine nuts (if using), and pork slices. Drizzle with dressing. Serve immediately.

From the Test Kitchen

*To toast pine nuts:

Place pine nuts in a shallow baking pan. Bake in a 350 degrees F oven for 5 to 7 minutes, shaking pan once or twice. Watch closely so nuts don't burn.

Nutrition Facts

(Blackberry Salad with Pork)
    Per serving:
  • 277 kcal cal.,
  • 12 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 46 mg chol.,
  • 198 mg sodium,
  • 27 g carb.,
  • 6 g fiber,
  • 19 g sugar,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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