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Kyiv Rejects Pressure to Surrender More Donbas Territory

  The Ukrainian delegation on the first day of the third round of the trilateral talks (with the US and Russia) in Geneva. Ukraine has firmly dismissed suggestions that it should concede additional territory in the Donbas region, despite reported pressure from the United States to consider territorial compromises as part of potential negotiations with Russia. Ukrainian officials reiterated that any settlement requiring the country to relinquish more land is unacceptable and incompatible with the principles of sovereignty and international law. Kyiv maintains that yielding territory would reward aggression and undermine long‑term security not only for Ukraine but for Europe as a whole. Ukrainian leaders argue that Russia’s continued military operations demonstrate that concessions would not bring peace, only encourage further demands. The U.S. has not publicly confirmed any push for territorial compromise, though some American officials have reportedly floated negotiation scenari...
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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

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

Directions

  1. 1. Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.

  2. 2. Cook walnuts in a medium skillet over medium heat, stirring frequently, until golden and fragrant. Set aside.

  3. 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. 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. 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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