Pork Medallions With Arugula And Apple Salad
27
- Prep Time10 min
- Total Time40 min
- Makes4 servings
Photo, Erik Putz.
Apples bring a light, sweet flavour to this pork and arugula salad.
Ingredients
1 pork tenderloin, (about 454 g)
2 tsp Montreal steak spice, divided
3 tbsp olive oil, divided
142-g pkg baby arugula, (8 cups)
142-g pks baby spinach, (8 cups)
2 apples, unpeeled and cut into thin wedges
1/2 cup toasted sliced almonds
3 tbsp sherry vinegar
2 tbsp honey
1 tbsp Dijon mustard
1/4 cup white wine
1/4 cup shaved parmesan
Instructions
PREHEAT oven to 400F. Sprinkle pork with 1 tsp of the steak spice. Heat 1 tbsp of the oil in a large oven-safe frying pan over medium. Add pork and brown on all sides, about 8 min. Roast pork in frying pan in oven until a meat thermometer inserted into thickest part of pork registers 155F, 16 to 18 min.
COMBINE arugula, spinach, apples and almonds in a large bowl. Whisk vinegar, remaining 2 tbsp of the oil, honey, Dijon and remaining 1 tsp steak spice in a small bowl and set aside.
TRANSFER pork to a cutting board and let stand 5 min. Add wine to pan and set over medium-high. Scrape browned bits off bottom of pan, then add dressing and boil for 1 min. Divide arugula mixture among plates.
CUT pork into 1/2-in. medallions and lay on top of salads. Drizzle with warm dressing. Top with parmesan.
Nutrition (per serving)
Calories 413, Protein 32g, Carbohydrates 27g, Fat 20g, Fibre 4g, Sodium 366mg.
Excellent source of vitamin B6.
Get more quick weeknight dinner recipes.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.