Can you believe Christmas is, um, tomorrow? Well, okay, not tomorrow, but it’s coming up SUPER FAST AND I’M GOING TO FREAK.
I love Christmas more than the average person. I actually have all of my presents purchased and they are either on my dining room table or in transit to my house. I’m actually on time with all of my holiday assignments and I’m feeling more inspired in the kitchen than usual. To be honest, it’s a very strange feeling. Last year, I was up to my eyeballs in stress and know I had more than 2 mental breakdowns. The year before that? I was working until Christmas day from 8 – 8 making, shooting and eating 15000 Christmas cookies.
So the reason I’m freaking isn’t for normal reasons, it’s because things are going SO SMOOTHLY I’m worried something is going to go crazy. I’m freaked in anticipation of something freaking crazy happening. The sad thing is I know how crazy that sounds. But it’s the holidays, we’re all a little crazy, nuts and wonky right? Please say yes so I don’t feel like the only nut-job here.
You all said yes right? OKAY! Let’s talk for just a moment about this pork tenderloin salad with pomegranate dressing. Pomegranates are my absolute favorite fruit. They really are. Sweet, tart and filled with luscious juice, these stunning fruits are jam packed with more flavor, texture and contrast than any other. Plus, they’re kind of a pain in the ass to use. And that’s awesome. I’m a bit of a pain in the ass so I’m a kindred spirit with the ol’ pomegranate. And it’s just gorgeous.
Not only did I top this pretty little salad (made with BRUSSEL SPROUTS INSTEAD OF LETTUCE) with poms, I made a dressing out of them too! Sweet, tart, crunchy, amazing perfection. This salad will put just about anyone into the happy holiday mood. Oh, and it’s healthy. So take that Christmas cookies.
Pork Tenderloin Salad with Pomegranate Dressing
Serves about 4.
Prep time: 30 minutes
Cook time: About 1 hour
For the pork:
- 1 pound pork tenderloin
- 1 teaspoon garlic powder
- 2 teaspoons italian seasoning
- Salt and pepper
- 1 tablespoon olive oil
For the salad:
- 4 cups shaved brussel sprouts
- 1 cup chopped apples (I cooked mine, but you can use raw)
- 2/3 – 3/4 cup pomegranate arils
- About 1/2 cup chopped pistachios
- Fresh parmesan for garnish
For the dressing:
- 1/2 cup pomegranate arils
- 1 tablespoon aged balsamic vinegar
- 1 teaspoon dijon mustard
- 1/4 cup olive oil
- About 1/2 -1 teaspoon honey
- Salt and pepper to taste
- Preheat oven to 425 degrees F. Grease a standard roasting pan with nonstick cooking spray.
- Heat the olive oil in a large skillet over medium heat. Mix the spices together and rub liberally over the pork tenderloin. Place the pork in the skillet and cook until browned on all sides, about 6 minutes. Transfer the meat to the prepared roasting pan.
- To make the dressing, place the arils, mustard, honey, olive oil, salt, pepper and vinegar. Pulse until blended in a high powered blender. I love my Blendtec!
- Roast for about 15 minutes or until the pork registers 150 degrees in the middle. Transfer pork to a plate and let rest for about 10 minutes. Then slice into 1/4 inch thickness.
- In a large bowl, mix the brussel sprouts, apples and pistachios together. Sprinkle in the arils and carefully mix.
- Transfer the salad to 4 large bowls. Top each salad with a few slices of pork (about 4 ounces) and cheese. Drizzle with dressing (about 1 – 2 tablespoons per salad).
Nutritional information per salad:
Fat: 18 grams
Carbohydrates: 27.5 grams
Fiber: 4 grams
Protein: 29 grams
Weight Watchers Points: 10