Pork Tenderloin and Clementine Salad
with Feta and Spring Mix
Juicy, sweet clementine's takes center stage in this summer-inspired weeknight salad. Pork tenderloin, spring mix, feta, pickled shallots and croutons feature as the delicious supporting cast! It may still be spring, but this dinner will have you ready for those warm summer nights!
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.
Ingredients
340 g
Pork Tenderloin
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit(s)
Shallot
1 tbsp
White Wine Vinegar
(Contains Sulphites)
7 g
Thyme
28 g
Seed Blend
(May contain Sesame, Tree nuts, Milk, Wheat, Peanuts, Mustard, Gluten, Soy, Sulphites, Egg)
56 g
Spring Mix
28 g
Croutons
(Contains Milk, Wheat)
2 unit(s)
Clementine
Not included in your delivery
3.5 tbsp
Oil*
1 tsp
Sugar*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Strip 1 tbsp (2 tbsp) thyme leaves from the stems. Roughly chop.
- Pat pork dry with paper towel, then sprinkle over thyme, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown all over, 6-8 min.
- Remove pan from heat, then transfer pork to a parchment-lined baking sheet.
- Roast pork in top of oven, until cooked through, 14-16 min*
- Carefully wipe the pan clean.
- Peel, then segment the clementine's.
- Peel, then cut shallots into 1/8-inch slices. Using a strainer, rinse shallots in cold running water.
- Whisk together vinegar and 1 tsp (2 tsp) sugar in a large bowl.
- Add shallots and season with salt. Stir to coat and set aside.
- Heat the same pan over medium heat.
- When hot, add seeds to the dry pan. Toast, stirring occasionally, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl and set aside.
- When pork is done, transfer to a clean cutting board.
- Loosely cover with foil and set aside to rest, 5 min.
- Meanwhile, in the bowl with pickled shallots, add 1 1/2 tbsp (3 tbsp) oil and stir together.
- Add clementines, Spring mix, feta and croutons. Toss together.
- Slice pork.
- Divide salad between plates, then sprinkle over toasted seeds.
- Top with pork.
- Spoon any remaining dressing from the bowl over top.
