Pork medallions with arugula and apple salad

6

PREP TIME

10 min

TOTAL TIME

40 min

Serves

4

Pork medallions with arugula and apple salad

Photo, Erik Putz.


Ingredients

  • 1 pork tenderloin , (about 454 g)
  • 2 tsp Montreal steak spice , divided
  • 3 tbsp olive oil , divided
  • 142-g pkg baby arugula , (8 cups)
  • 142-g pks baby spinach , (8 cups)
  • 2 apples , unpeeled and cut into thin wedges
  • 1/2 cup toasted sliced almonds
  • 3 tbsp sherry vinegar
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 1/4 cup white wine
  • 1/4 cup shaved parmesan

Instructions

  • PREHEAT oven to 400F. Sprinkle pork with 1 tsp of the steak spice. Heat 1 tbsp of the oil in a large oven-safe frying pan over medium. Add pork and brown on all sides, about 8 min. Roast pork in frying pan in oven until a meat thermometer inserted into thickest part of pork registers 155F, 16 to 18 min.
  • COMBINE arugula, spinach, apples and almonds in a large bowl. Whisk vinegar, remaining 2 tbsp of the oil, honey, Dijon and remaining 1 tsp steak spice in a small bowl and set aside.
  • TRANSFER pork to a cutting board and let stand 5 min. Add wine to pan and set over medium-high. Scrape browned bits off bottom of pan, then add dressing and boil for 1 min. Divide arugula mixture among plates.
  • CUT pork into 1/2-in. medallions and lay on top of salads. Drizzle with warm dressing. Top with parmesan.

Chatelaine Quickies: Sweet and salty caramel apples

Nutrition (per serving)

  • Calories
  • 413,
  • Protein
  • 32 g,
  • Carbohydrates
  • 27 g,
  • Fat
  • 20 g,
  • Fibre
  • 4 g,
  • Sodium
  • 366 mg.
  • Excellent source of
  • vitamin B6
FILED UNDER: