Carb Smart Pork and Stone Fruit Salad
with Honey Mustard-Caper Sauce and Goat Cheese- Milk
- Almonds
- Mustard
- Soy
- Sulphites
- Egg
- Gluten
- Milk
- Mustard
- Peanuts
- Sesame
- May contain traces of allergens
- Tree nuts
- Wheat
- Fish
- Crustaceans
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).
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.
