Carb Smart Pork and Stone Fruit Salad
with Goat Cheese and Honey-Mustard Dill Dressing
Savoury pork and sweet nectarine pair up to take center stage in this macro conscious meal. Mini but mighty capers bring a burst of much needed brininess to the honey mustard dressing while goat cheese brings a creamy and subtle tartness.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
113 g
Spring Mix
1 unit(s)
Stone Fruit
¼ cup
Goat Cheese
28 g
Almonds, sliced
(Contains Almonds May contain Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
30 g
Capers
(May contain Milk, Sulphites, Tree nuts, Wheat, Egg, Fish)
1 unit(s)
Honey
2 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 unit(s)
Shallot
Not included in your delivery
3 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Pat pork dry with paper towels, then season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Sear, turning occasionally, until golden-brown, 6-8 min.
- Transfer pork to a parchment-lined baking sheet.
- Roast pork in the top of the oven until cooked through, 14-16 min.**
- Carefully wipe out pan.
- Peel, then cut shallot into 1/8-inch slices.
- Cut four sections off nectarine(s), avoiding the pit.
- Cut each section into ___-inch slices/ pieces.
- Add half the vinegar, 1/4 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.
- Add shallots and (half) the nectarine, then toss to coat.
- Reheat the same pan from step 2 over medium-high.
- When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Drain, then roughly chop capers.
- Add honey, capers, mustard, remaining vinegar and 1/2 tbsp oil (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
- Add spring mix to bowl with shallots and nectarine. Toss to coat.
- Thinly slice pork.
- Divide salad and pork between plates.
- Drizzle dressing over pork.
- Sprinkle almonds and goat cheese overtop.