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.

Pork and Potato Stack
Prep Time:
45 mins
Roast Time:
35 mins
Chill Time:
2 hrs
Total Time:
45 mins
Servings:
6

Ingredients

  • 1 pound pork tenderloin

  • 1 pound Yukon gold potatoes

  • 1 cup frozen shelled sweet soybeans (edamame)

  • 1 medium zucchini or yellow summer squash

  • 1 recipe Creamy Walnut-Garlic Vinaigrette (see recipe below)

  • 1 cup frozen whole kernel corn, thawed

  • ½ cup sliced green onions (about 4)

  • Shaved carrot (optional)

  • Fresh tarragon and thyme (optional)

Creamy Walnut-Garlic Vinaigrette

  • ¼ cup refrigerated or frozen egg product, thawed

  • ¼ cup white wine vinegar

  • 1 teaspoon Dijon-style mustard

  • 1 teaspoon salt

  • 1 teaspoon snipped fresh tarragon or thyme (or 1/4 tsp. dried)

  • ¼ teaspoon black pepper

  • 3 cloves garlic, coarsely chopped

  • cup olive oil

  • cup finely chopped toasted walnuts

Directions

  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 (per serving)

355 Calories
19g Fat
24g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 355
% Daily Value *
Total Fat 19g 24%
Saturated Fat 3g 15%
Cholesterol 49mg 16%
Sodium 576mg 25%
Total Carbohydrate 24g 9%
Total Sugars 3g
Protein 23g
Vitamin C 26mg 130%
Calcium 50.5mg 4%
Iron 2.7mg 15%
Potassium 941mg 20%
Folate, total 112.9mcg
Vitamin B-12 0.6mcg
Vitamin B-6 1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.