Blackberry Salad With Pork

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  • Makes: 4 servings
  • Prep: 25 mins

Blackberry Salad With Pork

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Directions

  1. Preheat oven to 425 degrees F. Place pork on a rack in a shallow roasting pan. Sprinkle with salt and ground 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 with foil and let stand until temperature registers 160 degrees F. Cool slightly. Slice pork 1/4 inch thick. If desired, place pork in a covered storage container; chill up to 3 days.
  2. For dressing, in a screw-top jar combine oil, honey, lemon juice, and salt and pepper to taste; cover and shake well. If desired, remove rind from Brie; cut cheese into thin wedges.
  3. To serve, in salad bowls or on individual plates, place greens; top with berries, tomatoes, nuts, Brie, and pork slices. Drizzle with dressing. Serve immediately.

From the Test Kitchen

To toast nuts:

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

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Nutrition Facts (Blackberry Salad With Pork)

  • Per serving:
  • 569 kcal ,
  • 36 g fat
  • (10 g sat. fat ,
  • 6 g polyunsaturated fat ,
  • 18 g monounsaturated fat ),
  • 95 mg chol. ,
  • 308 mg sodium ,
  • 32 g carb. ,
  • 5 g fiber ,
  • 24 g sugar ,
  • 37 g pro.
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