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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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