Peach Spinach Salad with Goat Cheese & Baked Pork Tenderloin

Peach Spinach Salad with Goat Cheese

Ingredients

  • 4-6 cups organic spinach

  • 2 large peaches, sliced

  • 1 avocado, diced

  • 1/2 red onion, very thinly sliced

  • 1/2 cup goat cheese crumbles (or sub feta)

  • 1/2 cup sliced toasted almonds*

  • For the dressing:

  • 3 tbs extra virgin olive oil

  • 3 tbs balsamic vinegar

  • 2 garlic cloves, minced

  • 1 tsp Dijon mustard

  • Optional: 1-2 tsp, pure maple syrup or honey to sweeten dressing

  • Freshly ground salt and pepper, to taste

Instructions

  1. In a medium bowl, whisk together the balsamic vinaigrette: balsamic vinegar, olive oil, minced garlic, Dijon and salt and pepper. Add a sweetener.

  2. In a large bowl, add the spinach. Drizzle with desired about of balsamic vinaigrette and toss together to combine. Top salad with peach slices, diced/sliced avocado, red onion, goat cheese crumbles and toasted almonds. Toss very gently again. Serve immediately. Salad serves 4.

*In flyer August 25 - 31, 2024
Recipe and photo credit: Ambitious Kitchen

Baked pork tenderloin

Ingredients

  • 1 pork tenderloin (about 1 pound)

  • 1 tbs smoked paprika

  • 1 tbs brown sugar 

  • 1 ½ tsp salt 

  • 1 tsp ground cumin

  • 1 tsp dry mustard powder

  • 1 tsp black pepper

  • ½ tsp chipotle powder 

  • 1 tbs olive oil

Instructions

  1. Place a rack in the center of your oven and preheat the oven to 400°F. With a sharp knife, cut away and discard the silver skin  from the pork.

  2. In a small bowl, combine the paprika, brown sugar, salt, cumin, mustard, black pepper, and chipotle powder in a bowl.

  3. Heat a cast-iron pan or similar oven-safe, heavy-bottomed pan over medium-high heat. Once the pan is hot, add the oil and let it warm up for another minute or two.

  4. Coat the pork tenderloin on all sides with the spice rub.

  5. Once the oil is hot, sear the pork on all sides. You’ll need about 2 to 3 minutes per side. The pork should have a nice crust but not be all the way cooked through.

  6. Transfer the pan to the oven. Bake the pork tenderloin until the internal temperature reaches 135°F on an instant read thermometer, about 10 to 12 minutes. Transfer to a plate, cover, and let rest at least 10 minutes (pork is considered safe to eat at 145°F, but its internal temperature will continue to rise as it rests). Slice the pork into 1-inch medallions. Serve warm, with pan juices spooned over the top.

*In flyer August 25 - 31, 2024
Recipe and photo credit: Well Plated

Annah Kassen