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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 23, 2015 Print Share Share Tweet Pin Email Prep Time: 45 mins Roast Time: 35 mins Chill Time: 2 hrs Total Time: 45 mins Servings: 6 Jump to Nutrition Facts 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 ⅓ cup olive oil ⅓ cup finely chopped toasted walnuts Directions 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. 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. 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. 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. Refrigerate, covered, 2 to 24 hours for flavors to meld. Top with carrots. Sprinkle tarragon and thyme. Makes 6 servings. Creamy Walnut-Garlic Vinaigrette 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. Print Nutrition Facts (per serving) 355 Calories 19g Fat 24g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.