Arugula Salad with Pork #SundayFunday

Tender baby Arugula dressed in a Balsamic Vinaigrette that also glazes the Pork Tenderloin with which it is topped.

The Sunday Funday Bloggers are sharing Main Dish Salads today.............

Amy of Amy's Cooking Adventures is hosting this week and invited us to join her in kicking off  2025 with a healthy, nutritious Main Course Salad.

Let's take a look at what everyone is sharing today.......

• Arugula Salad with Pork by A Day in the Life on the Farm
• Bacon Cheeseburger Salad by Amy's Cooking Adventures
• Hearty Taco Salad by Our Good Life
• The King of Salads: Crab Louie by Culinary Cam
• Warm Chicken & Mushroom Salad - Keto by Sneha's Recipe

This is a great theme for those of us that want to start off the New Year a little healthier and this is a great meal to help you do just that.  It is so scrumptious that you and your family won't even realize you are adding nutrients and cutting calories.

I had bought some pears to slice and add to this salad but forgot about them while I was putting it together.  They would have been a nice addition but we didn't miss them and thoroughly enjoyed this salad.

Entrees, Salads, Pork

Entrees

American

Yield: 4 servings

Author: Wendy Klik

Arugula Salad with Glazed Pork Tenderloin

Tender baby Arugula dressed in a Balsamic Vinaigrette that also glazes the Pork Tenderloin with which it is topped.

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

• 3 T. balsamic vinegar
• 2 T. olive oil
• juice of 1/4 lemon
• 1 t. honey
• 1 t. dijon mustard
• 3/4 t. herbs de Provence
• 1 clove garlic, minced
• salt and pepper, to taste
• 1 lb. pork tenderloin
• 8 c. baby arugula
• 2 T. chopped walnuts, toasted
• 1/4 c. crumbled blue cheese

Instructions

1. Whisk together the vinegar, olive oil, lemon juice, honey, mustard, herbs, garlic, salt, and pepper in a large bowl. Remove 1 Tablespoon, leaving the remainder in the bowl.
2. Trim any fat and silverskin from the tenderloin and brush with the Tablespoon of vinaigrette. Place onto a baking sheet that has been treated with cooking spray and roast in a preheated 400* oven until an internal temperature of 145* is reached, about 20 minutes. Set aside to rest.
3. Place the arugula into the bowl with the remaining vinaigrette and toss to coat. Divide among 4 plates, sprinkle with 1/4 of the nuts and 1/4 of the cheese.
4. Slice the tenderloin into 12 equal pieces and place 3 slices onto each salad.

Notes

Adapted from a recipe found in Eating Well.

Nutrition Facts

Calories

289

Fat (grams)

17 g

Sat. Fat (grams)

4 g

Carbs (grams)

6 g

Fiber (grams)

1 g

Net carbs

5 g

Sugar (grams)

4 g

Protein (grams)

27 g

Sodium (milligrams)

232 mg

Cholesterol (grams)

80 mg

Nutritional info for 1 pancake with no garnishes.

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