Carb Smart Pork and Stone Fruit Salad
with Honey Mustard-Caper Sauce and Goat Cheese
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients: Pork tenderloin • Nectarines • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Shallot • Capers (capers, water, salt, vinegar, calcium chloride, potassium sorbate) • Red wine vinegar • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Almonds • Honey • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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: Sulphites, Egg, Milk, Tree nuts, Wheat, Fish)
1 unit(s)
Honey
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Sesame, Wheat, Fish, Crustaceans)
2 tbsp
Red Wine Vinegar
(May contain traces of: Soy, Egg, Milk, Mustard, Sesame, Tree nuts, Wheat, Fish)
1 unit(s)
Shallot
Not included in your delivery
1.5 tbsp
Oil*
1 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- 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.
- To a parchment-lined baking sheet, transfer pork.
- Carefully wipe out pan.
- Roast pork in the top of the oven for 14-20 min, until cooked through.**
- While pork roasts, peel, then cut shallot into 1/8-inch slices.
- Cut four sections off stone fruit, 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. To a large bowl, transfer shallots, including pickling liquid. - Place in the fridge to cool.
- Reheat the same pan from step 1 over medium.
- When hot, to the dry pan, add almonds. Toast for 2-4 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.
- To a small bowl, add honey, capers, mustard and 1 tbsp (2 tbsp) pickling liquid. Season with pepper. Stir to combine.
- When pork is cooked, transfer to a cutting board and loosely cover with foil. Rest pork for 2-3 min before slicing.
- To the 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 honey-mustard caper sauce over pork.
- Sprinkle goat cheese over salad.
