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Iran Rejects Nuclear Talks with U.S. Following Israeli Strikes

Iran has declared negotiations with the United States over its nuclear program "meaningless" after Israel launched its largest-ever military strike against Iranian targets. Tehran accused Washington of enabling the attack, stating that the U.S. cannot claim to seek diplomacy while allowing Israel to target Iranian territory. The sixth round of U.S.-Iran nuclear talks was scheduled to take place in Oman on Sunday, but the recent escalation has cast doubt on whether the discussions will proceed. Iran maintains that its uranium enrichment program is solely for civilian purposes, rejecting Israeli claims that it is secretly developing nuclear weapons. The U.S. has denied any involvement in Israel’s actions and urged Iran to continue negotiations. However, Iranian officials insist that Israel’s influence over the diplomatic process has undermined any potential for meaningful dialogue. With tensions rising, the future of nuclear diplomacy between Iran and the U.S. remains uncertain...

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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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