Carb Smart Pork and Stone Fruit Salad
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Carb Smart Pork and Stone Fruit Salad

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.

Calorie Smart
Carb Smart

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


serving amount

340 g

Pork Tenderloin

113 g

Spring Mix

1 unit(s)


¼ cup

Goat Cheese

28 g

Almonds, sliced

(Contains Almonds)

30 g


(May contain Sulphites, Tree nuts, Milk)

1 unit(s)


2 tbsp

Whole Grain Mustard

(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)

2 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 unit(s)


Not included in your delivery

3 tbsp



Nutrition Values

Calories560 kcal
Fat32 g
Saturated Fat4.5 g
Carbohydrate25 g
Sugar15 g
Dietary Fiber5 g
Protein44 g
Cholesterol95 mg
Sodium420 mg
Trans Fat0 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.


Baking Sheet
Large Non-Stick Pan
Large Bowl
Small Bowl


  • 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.