Carb Smart Pork and Stone Fruit Salad

Name: Carb Smart Pork and Stone Fruit Salad with Honey Mustard- Caper Sauce and Goat cheese
Total time: 35 min
Yield: 2
Cuisine: Canadian
Ingredients: 340 g Pork Tenderloin; 113 g Spring Mix; 1 unit(s) Stone Fruit; ¼ cup Goat Cheese, crumbled; 28 g Almonds, sliced; 30 g Capers; 1 unit(s) Honey; 1 tbsp Whole Grain Mustard; 2 tbsp Red Wine Vinegar; 1 unit(s) Shallot; 2 tbsp Oil*; 2 tsp Sugar*

with Honey Mustard- Caper Sauce and Goat cheese

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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.

Tags:

Calorie Smart

•Carb Smart

Allergens:

Milk

•Almonds

•Mustard

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.

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

340 g

Pork Tenderloin

113 g

Spring Mix

1 unit(s)

Stone Fruit

¼ cup

Goat Cheese, crumbled

(Contains: Milk)

28 g

Almonds, sliced

(Contains: Almonds May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)

30 g

Capers

(May contain traces of: Milk, Sulphites, Tree nuts, Wheat, Egg, Fish)

1 unit(s)

Honey

1 tbsp

Whole Grain Mustard

(Contains: Mustard May contain traces of: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)

2 tbsp

Red Wine Vinegar

(May contain traces of: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

1 unit(s)

Shallot

Not included in your delivery

2 tbsp

Oil*

2 tsp

Sugar*

Nutrition Values

Calories540 kcal

Fat27 g

Saturated Fat5 g

Carbohydrate28 g

Sugar19 g

Dietary Fiber5 g

Protein46 g

Cholesterol105 mg

Sodium560 mg

Trans Fat0.2 g

Potassium1100 mg

Calcium100 mg

Iron4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Large Non-Stick Pan

•Measuring Spoons

•Small pot

•Small Bowl

Cooking Steps

Before starting, preheat the oven to 450˚F. Wash and dry all produce.
Heat a large non-stick pan over medium-high heat.
While pan heats, pat pork dry with paper towels, then season with salt and pepper.
When hot, add 1 tbsp (2 tbsp) oil, then pork. Sear for 6-8 min, turning occasionally, until golden.
Transfer pork to a parchment-lined baking sheet.
Carefully wipe out pan.
Roast pork in the top of the oven for 14-20 min, until cooked through,.** PLS CONFIRM

While pork roasts, peel, then cut shallot into 1/8-inch slices.
Cut four sections off stonefruit, avoiding the pit. Thinly slice each section

To a small pot, add shallots, vinegar, 2 tbsp (1/4 cup) water and 1 tsp (2 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
Once simmering, cook for 1-2 min, stirring often, until sugar dissolves.
Remove from heat. Transfer shallots, including pickling liquid, to a large bowl.
Place in the fridge to cool.

Reheat the same pan from step 1 over medium.
When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.

Drain, then pat capers dry with paper towels. Roughly chop.
Add honey, capers, mustard and 1 tbsp (2 tbsp) pickling liquid. Season with pepper. Stir to combine.
TESTER
When pork is cooked, transfer to a cutting board and loosely cover with foil. Rest pork for 2-3 min before slicing.

To bowl with the pickled shallots, add 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine. Add spring mix, stone fruit and almonds. Toss to coat.
Thinly slice pork.
Divide salad and pork between plates.
Drizzle caper sauce over pork, as desired.
Sprinkle goat cheese over salad.

HEY TESTER did some rejigging to the recipe to hopefully allow for more of the pickling liquid + oil to sufficiently dress greens. Can you comment if you think it needs any more moisture (it would be in the form of increased oil)