Arugula Salad with Roasted Pork Tenderloin Pears & Blue Cheese
Ingredient
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2 tablespoons chopped walnuts
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3 tablespoons balsamic vinegar
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2 tablespoons extra-virgin olive oil
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2 teaspoons lemon juice
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1 teaspoon honey
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1 teaspoon Dijon mustard
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2 teaspoons finely chopped fresh rosemary or 3/4 teaspoon dried
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1 clove garlic, minced
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½ teaspoon salt, divided
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½ teaspoon ground pepper, divided
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1 pound pork tenderloin
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8 cups arugula
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4 small or 2 large red pears, sliced into wedges
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¼ cup crumbled blue cheese
Direction
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Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.
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Cook walnuts in a medium skillet over medium heat, stirring frequently, until golden and fragrant. Set aside.
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Whisk vinegar, oil, lemon juice, honey, mustard, rosemary, garlic, and 1/4 teaspoon each salt and pepper in a large bowl. Place pork on the prepared baking sheet. Brush with 1 tablespoon of the dressing and sprinkle with the remaining 1/4 teaspoon each salt and pepper.
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Roast the pork until a thermometer registers 145 degrees F, 20 to 22 minutes. Transfer to a clean cutting board and let stand for 5 minutes. Cut into slices about 3/4 inch thick.
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Add arugula and pears to the dressing in the large bowl and toss to coat. Divide the salad among 4 serving plates. Top with pork, cheese, and the reserved walnuts.
