Updated Apr 7, 2017Chatelaine
pork tenderloin, (about 454 g)
Montreal steak spice, divided
olive oil, divided
baby arugula, (8 cups)
baby spinach, (8 cups)
apples, unpeeled and cut into thin wedges
toasted sliced almonds
- 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.
NutritionCalories 413, Protein 32 g, Carbohydrates 27 g, Fat 20 g, Fibre 4 g, Sodium 366 mg. Excellent source of vitamin B6
Chatelaine Quickies: Sweet and salty caramel apples