Pork medallions with arugula and apple salad

Prep 10 min
Total 40 min
Serves 4



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)
apples, unpeeled and cut into thin wedges
1/2 cup
toasted sliced almonds
3 tbsp
sherry vinegar
2 tbsp
1 tbsp
Dijon mustard
1/4 cup
white wine
1/4 cup
shaved parmesan


  • 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.


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

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