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Blackberry Salad with Pork

Makes: 4 servings
Serving size: 2 cups
Prep 25 mins Roast 425°F 25 mins to 35 mins Stand 5 mins
Blackberry Salad with Pork
Ingredients
  • 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)
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)
  • 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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