This recipe serves: 6

Preparation time: 10 mins
Cooking time: 15 mins

Ingredients

• 1 tablespoon olive oil
• For the salad:
•  
• freshly ground black pepper to taste
• 2 pork tenderloins, about 12 ounces each
• salt to taste
• 2 teaspoons Dijon mustard
• 1/4 cup crumbled goat cheese
• 2 teaspoons honey
• 1 tablespoon extra virgin olive oil
• For the dressing:
•  
• 12 cups mixed baby greens
• For the pork:
•  
• 1 tablespoon sherry vinegar
• 2 tablespoons chopped hazelnuts, toasted
• freshly ground black pepper
• 12 new red potatoes, boiled
• salt to taste
• 1 pear

Cooking Instructions

For the pork:
1. Preheat the oven to 350°F.

2. Heat the olive oil in a large nonstick skillet over high heat. Season the pork with salt and pepper. Brown the pork tenderloins on all sides.

3. Place the pork in the oven and cook until the pork is cooked through, see our Cook It Safe Calculator, about 10 minutes. Remove the pork from the oven and let it rest for about 5 minutes before slicing.

For the dressing:
1. In a small food processor, puree the pear with the mustard, vinegar and honey. Add the olive oil and puree. Season to taste with salt and pepper.

For the salad:
1. Toss the greens with the dressing and divide among 6 plates. Garnish each salad with goat cheese and hazelnuts.

2. Serve 3 to 4 slices of pork and 2 potatoes alongside the salad.

Nutrition Facts