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Home / Recipes / Pork

Arugula Salad with Roasted Pork Tenderloin Pears & Blue Cheese

Pork

Arugula Salad with Roasted Pork Tenderloin Pears & Blue Cheese

Toasted walnuts and roasted pork tenderloin make this elegant salad worthy of company, yet it's easy enough to prepare on a weeknight!

Ingredients

  1. 2 tablespoons chopped walnuts
  2. 3 tablespoons balsamic vinegar
  3. 2 tablespoons extra-virgin olive oil
  4. 2 teaspoons lemon juice
  5. 1 teaspoon honey
  6. 1 teaspoon dijon mustard
  7. 2 teaspoons finely chopped fresh rosemary or 3/4 teaspoon dried
  8. 1 clove garlic, minced
  9. ½ teaspoon salt, divided
  10. ½ teaspoon ground pepper, divided
  11. 1 pound pork tenderloin
  12. 8 cups arugula
  13. 4 small or 2 large red pears, sliced into wedges
  14. ¼ cup crumbled blue cheese

Directions

  1. Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.
  2. Cook walnuts in a medium skillet over medium heat, stirring frequently, until golden and fragrant. Set aside.
  3. 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.
  4. 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.
  5. 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.

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