avec carottes et betteraves rôties
Il y a un arc-en-ciel de saveurs à goûter dans cette salade de filet de porc remplie de légumes. Ingrédients: Filet de porc • Carottes • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Betterave • Tomates Roma • Clémentine • Confiture de bleuets (sucre/glucose-fructose, bleuets, eau, pectine de fruits, acide citrique, mono- et diglycérides) • Feta (lait pasteurisé, lait partiellement écrémé, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, natamycine, chlorure de calcium) (lait) • Vinaigre de vin blanc (vinaigre de vin, métabisulfite de potassium) (sulfites) • Mélange d’épices de Montréal (sel, épices (incluant moutarde) et fines herbes, ail déshydraté, huile de palme, extraits d'épice) (moutarde).
Allergens
Utensils
Tags
Filet de porc
340 g
Mélange printanier
113 g
Feta, émietté
0.25 cup
Carotte
1 unit(s)
Confiture de bleuets
2 unit(s)
Mélange d'épices de Montréal
10 g
Tomato
1 unit(s)
Vinaigre de vin blanc
1 tbsp
Betteraves
1 unit(s)
Clémentine
1 unit(s)
Huile
3 tbsp
Sel
0.125 tsp
Poivre
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
avec salade de mangues et concombres et lime grillée