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.