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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Filet de porc
113 g
Mélange printanier
1 pièce(s)
Fruit à noyau
¼ tasse(s)
Fromage de chèvre
28 g
Amandes, tranchées
(Contient Noix, Amandes Peut contenir Noix, Arachides)
30 g
Câpres
(Peut contenir Lait, Sulfites, Noix, Blé, Oeuf, Poisson)
1 pièce(s)
Miel
2 cs
Moutarde à l’ancienne
(Contient Moutarde Peut contenir Soya, Sulfites, Crustacés, Moutarde, Noix, Lait, Blé, Oeuf, Gluten, Sésame, Poisson)
2 cs
Vinaigre de vin rouge
(Contient Sulfites)
1 pièce(s)
Échalote
Pas inclus dans votre livraison
3 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
- 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.