FOR GROWERS CONSUMERS
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Pork and Roasted Pears with Spinach Salad

 Prep time: 20 minutes
Cook Time: 35 minutes

6 servings

recipe name

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Ingredients

 

2 Ontario Bosc pears
2 tbsp honey (30 mL)
2 tbsp melted butter (30 mL)
1 pork tenderloin (about 12 oz/350 g)
2 tbsp olive oil (30 mL)
1/4 tsp each salt and freshly ground pepper (1 mL)
Spinach Salad:
2 tbsp sherry vinegar (30 mL)
1 tsp Dijon mustard (5 mL)
1 tsp honey (5 mL)
1/4 tsp each salt and pepper (1 mL)
1/4 cup extra-virgin olive oil (60 mL)
8 cups baby spinach (2 L)
2 tbsp toasted pecans (30 mL)
1/4 cup shaved Asiago cheese (60 mL)

Directions

 Preheat oven to 400°F (200°C). Cut each pear into 8 wedges; remove seeds. Toss with honey and butter; roast on foil-lined baking sheet for 20 minutes or until golden and tender. Let cool.

Meanwhile, coat pork tenderloin with half of the olive oil; sprinkle with salt and pepper. In large skillet, heat remaining olive oil over medium-high heat; sear pork on all sides for 8 to 10 minutes or until golden all over.

Transfer pork to foil-lined baking sheet; roast for 10 to 15 minutes or until instant-read thermometer registers 155°F (68°C) when inserted into thickest portion of the tenderloin. Let stand for 10 minutes before slicing.

Spinach Salad: Meanwhile, whisk together sherry vinegar, mustard, honey, salt and pepper; slowly whisk in olive oil. Toss spinach and pecans with dressing; sprinkle with cheese.

Serve sliced pork tenderloin and roasted pears with salad.

Nutritional Info


Nutrition Facts
Per 1/6 recipe
Calories 260
Fat 13g
Saturated Fat 4.5g
Cholesterol 45mg
Sodium 370mg
Carbohydrate 20g
Fibre 4g
Sugars 12g
Protein 15g
Vitamin A 100% DV
Vitamin C 45% DV
Calcium 10% DV
Iron 20% DV

 

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