Spinach, Walnut & Strawberry Salad | One Pan Roasted Pork Tenderloin

Spinach, Walnut & Strawberry Salad  

Ingredients

  • 3  TBS lemon juice

  • 2 TBS extra virgin olive oil

  • 2 TBS strawberry preserves

  • ½ cup thinly sliced red onion

  • 1/4 TSP sea salt

  • 1 1/2 cups sliced strawberries*

  • 1 (5-oz.) package baby spinach*

  • 1/2 cup coarsely chopped walnuts, toasted*

  • 1/3 cup crumbled feta cheese

 Directions

1.    Whisk together lemon juice, olive oil, preserves and salt in a large bowl.

2.  Add strawberries and toss lightly. Place spinach and onion in bowl and toss again to coat with dressing. Top with walnuts and cheese and serve immediately.

*To toast walnuts, add the walnuts to a hot, dry pan set over medium heat, only toasting as many walnuts as fit in the pan in a single layer.  Cook walnuts, watching constantly and stirring frequently, for 1-2 minutes or until the walnuts start to brown and smell fragrant & toasted.  Since the walnuts will burn easily in the pan, you must stir constantly to ensure even toasting until the walnuts turn a rich, golden brown.  Remove walnuts to a plate or bowl to cool. 

Recipe & Photo Credits: walnuts.org
*In flyer June 5 - 11, 2022

 

One Pan Roasted Pork Tenderloin

Ingredients

  • 2 LBS pork tenderloins*

  • 1/4 cup honey

  • 5 garlic cloves minced

  • 3 TBS coarsely ground mustard

  • 5 sprigs of rosemary finely chopped

  • 3 TBS white wine

  • 3 TBS extra-virgin olive oil

  • 1 1/2 lbs potatoes unpeeled (quartered)*

  • 1 lb green beans (trimmed)

  • Salt and pepper

  • pan spray

Directions 

1.    Preheat oven to 450 degrees.

2.    Combine olive oil, honey, garlic, mustard, wine and rosemary in a bowl. Taste and season as necessary with salt and pepper.

3.    Pat pork dry with paper towels and season with pepper. Brush tenderloins all over with glaze

4.    Spray down sheet pan with pan spray or brush down with olive oil.

5.    Arrange green beans crosswise down center of rimmed baking sheet, leaving room on both sides for potatoes.

6.    Place potatoes face down on the pan.

7.    Spray the potatoes and green beans with pan spray and season with salt and pepper.

8.     Lay tenderloins, side by side without touching, lengthwise on top of green beans. Brush the tenderloins with either a knife or a pastry brush with the glaze.

9.     Roast until pork registers 140 degrees about 20 to 25 minutes.

10.  Move the tenderloins to a carving board and tent with aluminum foil and let rest while vegetables finish cooking.

11.  Increase the heat of the oven to 475-degrees and return sheet to oven and roast until vegetables are tender and golden brown, 12 minutes longer.

12.  Remove from oven,

13.  Transfer vegetables to platter. Cut pork into 1/2-inch-thick slices and place over vegetables, pouring any accumulated juices over top. Serve.

Recipe & Photo Credit: girlandthekitchen.com
*In flyer June 5 - 11, 2022

Annah Kassen