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Scorch and Surge: Ontario Faces Sweltering Heat and Successive Storm Threats

Ontario is bracing for a stretch of intense weather as Environment Canada issues heat warnings across multiple regions, paired with a forecast of multi-day storm risks. Temperatures are expected to soar past 30°C, with humidex values pushing conditions into the high 30s and low 40s. The sweltering heat poses increased risks to vulnerable populations, including seniors, young children, and those with pre-existing health conditions. Meteorologists warn that the heat won’t come alone. A line of unstable air sweeping across southern and central Ontario is expected to fuel daily thunderstorms through the weekend and into next week. These storms could bring heavy downpours, damaging winds, and isolated hail, further complicating the forecast. Officials are urging residents to take precautions: stay hydrated, limit outdoor activity during peak hours, and check in on neighbours who may be at risk. Pet owners are also reminded to avoid walking animals during the hottest parts of the day. The co...

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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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