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Pork & Potato Stack

A creamy walnut-garlic vinaigrette is drizzled over layers of pork tenderloin and vegetables and then refrigerated for this summertime salad recipe.

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  • Makes: 6 servings
  • Prep: 45 mins
  • Roast: 35 mins 425°F
  • Chill: 2 hrs to 24 hrs

Pork & Potato Stack



  1. Heat oven to 425 degrees F. Place pork on rack in roasting pan; sprinkle with salt and black pepper. Roast 35 minutes or until pork reaches 155 degrees F on meat thermometer. Cover; let stand 5 minutes. Cut pork in bite-size pieces.
  2. Meanwhile, using the 1/4-inch slicing blade of food processor, slice potatoes (or slice with knife). In large saucepan cook potatoes and soybeans in lightly salted boiling water, covered, for 5 to 8 minutes or until potatoes are tender; drain.
  3. Cut zucchini in 1-1/2- to 2-inch lengths. Slice lengthwise in food processor (or slice with knife); set aside. Make Creamy Walnut-Garlic Vinaigrette in food processor.
  4. In a lightly greased 2-quart rectangular baking dish, layer half the potato-soybean mixture. Drizzle 1/3 cup vinaigrette. Evenly layer zucchini; drizzle 1/3 cup vinaigrette. Evenly arrange pork and remaining potato-soy bean mixture; drizzle 1/3 cup vinaigrette. In small bowl combine corn, green onions, and remaining vinaigrette; spoon on salad.
  5. Refrigerate, covered, 2 to 24 hours for flavors to meld. Top with carrots. Sprinkle tarragon and thyme. Makes 6 servings.

Creamy Walnut-Garlic Vinaigrette



  1. In food processor combine egg product, vinegar, mustard, salt, tarragon, pepper, and garlic. With food processor running, gradually add olive oil. Process until thickened. Stir in walnuts.

Nutrition Facts (Pork & Potato Stack)

    Per serving:
  • 355 kcal cal.,
  • 19 g fat
  • (3 g sat. fat,
  • 5 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 49 mg chol.,
  • 576 mg sodium,
  • 24 g carb.,
  • 4 g fiber,
  • 3 g sugar,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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