Pork Tenderloin and Watermelon Salad

Name: Pork Tenderloin and Watermelon Salad with Feta and Arugula
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 340 g Filet de porc; ¼ tasse(s) Feta, émietté; 1 pièce(s) Échalote; 1 cs Vinaigre de vin blanc; 7 g Thym; 28 g Mélange de graines; 56 g Mélange printanier; 28 g Croûtons; 2 pièce(s) Clémentine; 3.5 cs Huile*; 1 cc Sucre*; ¼ cc Sel*

with Feta and Arugula

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

Juicy, sweet watermelon takes center stage in this summer-inspired weeknight salad. Pork tenderloin, arugula, feta, pickled shallots and DIY croutons feature as the delicious supporting cast! It may still be spring, but this dinner will have you ready for those warm summer nights!

Allergènes:

Milk

•Schwefeldioxide und Sulfite

•Hvede

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes

Temps de cuisson10 minutes

DifficultéFacile

Ingrédients

quantité par portion

340 g

Filet de porc

¼ tasse(s)

Feta, émietté

1 pièce(s)

Échalote

1 cs

Vinaigre de vin blanc

7 g

Thym

28 g

Mélange de graines

56 g

Mélange printanier

28 g

Croûtons

2 pièce(s)

Clémentine

Pas inclus dans votre livraison

3.5 cs

Huile*

1 cc

Sucre*

¼ cc

Sel*

Informations nutritionnelles

Énergie (kcal)590 kcal

Graisses32 g

dont saturés4.5 g

Glucides33 g

dont sucres16 g

Fibres3 g

Protéines43 g

Cholestérol95 mg

Sel550 mg

Potassium950 mg

Calcium75 mg

Fer4 mg

Ustensiles

•Papier sulfurisé

•Plaque de cuisson

•Passoire

•Grand bol

•Fouet

•Papier aluminium

Instructions

Wash and dry all produce.* Strip thyme leaves then roughly chop. Pat pork dry with paper towel, then sprinkle over thyme. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl) then pork. Sear, turning occasionally, until golden-brown, 6-8 min.

Remove pan from heat, then transfer pork to a parchment-lined baking sheet. Carefully wipe pan clean. Roast pork in top of oven, until cooked through, 14-16 min. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**) Meanwhile, cut ciabatta into 1-inch pieces. On another parchment-lined baking sheet, toss ciabatta with 1/2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Toast in middle of oven, stirring halfway, until lightly golden, 6-7 min.

Meanwhile, cut watermelon into 1/2-inch pieces. Roughly chop mint leaves. Peel, then cut shallots into 1/8-inch slices. Using a strainer, rinse shallots in cold running water. In a large bowl, whisk together vinegar and 1 tsp sugar (dbl for 4 ppl). 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 2 tbsp oil (dbl for 4 ppl) and stir together. Add watermelon, mint, arugula, feta and croutons. Toss together.

Slice pork. Divide watermelon salad between plates, then sprinkle over toasted seeds. Top with pork. Spoon over remaining dressing.