Fresh arugula salad is dressed with tangy blue cheese and apple cider vinegar. Then juicy roasted pork is placed on top for a weeknight meal that feels extra special.
Ingredients
- ¼ cup + 1 tbsp olive oil, divided
- 2 tbsp apple cider vinegar
- ½ (4 oz) container crumbled blue cheese
- 2 cloves garlic, minced
- 1 lb pork tenderloin
- 1 (5 oz) pkg baby arugula
- 2 large red pears, cut into wedges
- 2 tbsp chopped walnuts
Steps
- To a blender or food processor, add ¼ cup oil, apple cider vinegar, blue cheese and garlic. Season with salt and pepper. Blend until mixture is smooth and creamy. Transfer dressing to a bowl and cover with plastic wrap. Chill in refrigerator for 30 minutes.
- Preheat oven to 400ºF. Season pork generously with salt and pepper. In a large cast-iron skillet, heat remaining 1 tablespoon oil over medium-high. Sear pork on all sides until browned, 2 to 3 minutes per side. Transfer skillet to oven and roast until internal temperature reaches 145ºF, 15 to 20 minutes. Remove from oven and let rest 5 to 10 minutes.
- Meanwhile, to a large bowl, add arugula, pears and walnuts. Season with salt. Toss to combine. Divide salad among 4 plates and top with blue cheese dressing. Cut into ¾”-thick slices. Serve with salad.
This recipe is
- Gluten-free
- Egg-free
- Wheat-free
Tags
- Family Friendly
- Elevated
- quick
- Guiding Stars