Pork Tenderloin Salad with Pomegranate Dressing
Serves about 4.
Prep time: 30 minutes
Cook time: About 1 hour
Ingredients:
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
Directions:
- 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:
Calories: 424
Fat: 18 grams
Carbohydrates: 27.5 grams
Fiber: 4 grams
Protein: 29 grams
Weight Watchers Points: 10