Pork and Roasted Pears with Spinach Salad

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)

tip

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