with Roasted Carrots and Beets
There are a rainbow of flavours to taste in this veggie-filled pork tenderloin salad. Ingredients: Pork tenderloin • Carrots • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Beet • Roma tomatoes • Clementine • Blueberry jam (sugar/glucose-fructose, blueberries, water, fruit pectin, citric acid, mono- and diglycerides) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard).
Allergens
Utensils
Tags
Pork Tenderloin
340 g
Spring Mix
113 g
Feta Cheese, crumbled
0.25 cup
Carrot
1 unit(s)
Blueberry Jam
2 unit(s)
Montreal Spice Blend
10 g
Tomato
1 unit(s)
White Wine Vinegar
1 tbsp
Beet
1 unit(s)
Clementine
1 unit(s)
Oil
3 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Peel, then cut carrot into 1/2-inch rounds.
- Peel, then cut beet into 1/2-inch pieces.
- Meanwhile, heat a large non-stick pan over medium-high.
- While the pan heats, pat pork dry with paper towels, then season with Montreal Spice Blend.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork. Sear for 4-5 min, turning occasionally, until golden.
- Remove the pan from heat.
- To a parchment-lined baking sheet, add pork.
- Roast in the middle of the oven for 12-14 min, until pork is cooked through.**
- To a parchment-lined baking sheet, add carrots, beets and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Arrange veggies in a single layer.
- Roast in the middle of the oven for 18-20 min, until golden.
- Meanwhile, halve tomatoes.
- Peel clementine, then separate into segments.
- In a large bowl, add blueberry jam, vinegar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- To the large bowl with dressing, add spring mix, carrots, beets, tomatoes, clementines and half the feta. Toss to combine.
- Thinly slice pork tenderloin.
- Divide salad between plates. Top with pork. Sprinkle the remaining feta over top.
550
kcal
Calories
27
g
Fat
6
g
Saturated Fat
35
g
Carbohydrate
24
g
Sugar
6
g
Dietary Fiber
43
g
Protein
105
mg
Cholesterol
1430
mg
Sodium
0.1
g
Trans Fat
1400
mg
Potassium
150
mg
Calcium
4
mg
Iron
