Pork with Roasted Butternut Salad

This Pork with Roasted Butternut Salad is a great choice of a healthy dinner to serve your family!

2-(3/4 lb.) pork tenderloins

3 Tbsp. olive oil, divided

1 1/2 Tbsp. pork dry rub

3 cups coarsely chopped butternut squash

6 cups arugula

1 small ripe Bartlett pear, thinly sliced

4 oz. package goat cheese, crumbled

1/4 cup dried cherries

Toasted Pecan Vinaigrette:

1/4 cup balsamic vinegar

2 Tbsp. light brown sugar

2 Tbsp. minced shallots

1 Tbsp. Dijon mustard

1/2 tsp. salt

1/2 tsp. black pepper

1/2 cup canola oil

1/2 cup finely chopped toasted pecans

Preheat grill to 350-400 degrees.

Remove silver skin from tenderloins, leaving a thin layer of fat. Brush with 1 Tbsp. oil and rub with dry rub.

Preheat oven to 400 degrees. Toss squash with remaining 2 Tbsp. oil, place in a single layer on a lightly greased foil-lined 15 x 10 inch baking pan.

Bake 20 minutes or until squash is just tender and begins to brown, stirring once halfway through.

Remove from oven, cool 10 minutes.

Grill pork, covered with grill lid, 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 145 degrees.

Remove from grill and let stand 10 minutes.

Cut pork diagonally into thin slices.

Toss together squash, arugula and pears, goat cheese, dried cherries.

Place on a serving platter, add salt and pepper to taste. Serve squash salad with Toasted Pecan Vinaigrette and sliced pork.

To prepare Toasted Pecan Vinaigrette: Whisk balsamic, brown sugar, shallots, mustard and salt and pepper to blend. Add canola oil slowly whisking until smooth. Add pecans and mix well.

 

 

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