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- 1 10 - 12 ounce pork tenderloin
- 1/8 teaspoon salt and ground black pepper
- 1/2 cup blackberries and/or raspberries
- 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 cups blackberries and/or raspberries
- 1 cup grape tomatoes, halved
- 2 tablespoons pine nuts, toasted* (optional)
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.
- 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.
- Servings Per Recipe 4,
- cal. (kcal) 277,
- Fat, total (g) 12,
- chol. (mg) 46,
- sat. fat (g) 2,
- carb. (g) 27,
- Monosaturated fat (g) 8,
- Polyunsaturated fat (g) 2,
- fiber (g) 6,
- sugar (g) 19,
- pro. (g) 18,
- sodium (mg) 198,
- Potassium (mg) 749,
- calcium (mg) 71,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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