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Blackberry Salad with Pork

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  • Makes: 4 servings
  • Serving Size: 2 cups
  • Prep: 25 mins
  • Roast: 25 mins to 35 mins 425°F
  • Stand: 5 mins

Blackberry Salad with Pork



  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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