This salad is a feast for the eyes as well as the palate, with its vibrant ingredients and stunning presentation. The succulent pork tenderloin, glazed with a rich blackberry balsamic sauce, pairs beautifully with the freshness of the mixed greens and the tangy goat cheese. It's a dish that not only promises a burst of flavors but also ensures a healthy and balanced meal. Perfect for those busy evenings when you want something quick yet extraordinary!
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- 2 tablespoons olive oil
- 1/2 cup blackberry jam
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 pound pork tenderloin
- 4 cups mixed greens
- 1/2 cup blackberries
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled goat cheese
- 1/4 cup pecans, toasted
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- In a small saucepan, combine the blackberry jam, balsamic vinegar, and honey. Heat over medium-low heat, stirring occasionally, until the mixture thickens, about 5 minutes. Set aside to cool slightly.
- Season the pork tenderloin with salt and pepper. Heat olive oil in an ovenproof skillet over medium-high heat. Sear the pork on all sides until browned, about 5 minutes.
- Brush the blackberry balsamic glaze over the pork. Transfer the skillet to the preheated oven and roast until the pork reaches an internal temperature of 145°F (63°C), around 15-20 minutes.
- Remove the pork from the oven and let it rest for 5 minutes before slicing.
- In a large salad bowl, combine mixed greens, blackberries, red onion, goat cheese, and toasted pecans.
- Top the salad with sliced pork and drizzle with any remaining glaze. Serve immediately.
Nutrition
Serving: 100g | Calories: 450kcal | Carbohydrates: 22g | Protéines: 28g | Fat: 25g | Sucre: 17g