dish
Roasted Pork with Baby Greens and Pear Vinaigrette

6
Serves
350
Calories
16
Nutrients
18
Vitamins

Ingredients

1 tablespoon olive oil
2 teaspoons Dijon mustard
1 tablespoon sherry vinegar
2 teaspoons honey
1 tablespoon extra virgin olive oil
12 cups mixed baby greens
1/4 cup crumbled goat cheese
2 tablespoons chopped hazelnuts , toasted

Cooking Instructions

For the pork:
1. Preheat the oven to 350°F.

2. Heat the olive oil in a large nonstick skillet over high heat. Season the pork with salt and pepper. Brown the pork tenderloins on all sides.

3. Place the pork in the oven and cook until the pork is cooked through, see our Cook It Safe Calculator, about 10 minutes. Remove the pork from the oven and let it rest for about 5 minutes before slicing.

For the dressing:
1. In a small food processor, puree the pear with the mustard, vinegar and honey. Add the olive oil and puree. Season to taste with salt and pepper.

For the salad:
1. Toss the greens with the dressing and divide among 6 plates. Garnish each salad with goat cheese and hazelnuts.

2. Serve 3 to 4 slices of pork and 2 potatoes alongside the salad.

Serving Size: 3 slices of pork, 2 potatoes and 2 cups of salad

Nutrition Information

Number of Servings: 6
Serving Size
0
Calories
350
Protein
27 g
Total Carbohydrate
38 g
Dietary Fiber
5 g
Soluble Fiber
1 g
Insoluble Fiber
3 g
Sugar
9 g
Total Fat
11 g
Saturated Fat
3 g
Monounsaturated Fat
6 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
65 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
30 %
Percent Calories from Carbohydrate
43 %
Percent Calories from Fat
28 %
Vitamin A
3056 IU
Vitamin B1- Thiamin
1 mg
Vitamin B2 - Riboflavin
1 mg
Vitamin B3 - Niacin
6 mg
Vitamin B6
1 mg
Vitamin B12
1 mcg
Biotin
5 mcg
Vitamin C
22 mg
Vitamin D
14 IU
Folate
141 mcg
Vitamin E
4 IU
Vitamin K
0 mcg
Pantothenic Acid
1 mg
Calcium
92 mg
Iron
4 mg
Phosphorus
375 mg
Potassium
1034 mg
Sodium
126 mg
Zinc
4 mg