Hannaford homepage
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Grilled Pork Tenderloin with Apple and Arugula Salad

Grilled Pork Tenderloin with Apple and Arugula Salad

Get Ready

Servings: Serves 4 to 6

Prep Time: 25 minutes

Cook Time: 20 minutes

Ingredients: Add ingredients to List

Firm, ripe peaches will work in place of apples.
2 pork tenderloins (1 1/2 to 2 lb. total)
2 Tbsp. Dijon mustard
Salt and pepper
3 Fuji or Honeycrisp apples, cored and sliced into 3/4"-thick wedges
3 Tbsp. extra-virgin olive oil
1 1/2 Tbsp. lemon juice
1 tsp. honey
5 cups baby arugula
1/2 cup crumbled goat cheese
1/4 cup roasted and salted pepitas

directions:

1. Pat pork dry with a paper towel, coat with 1 tablespoon mustard, and season with salt and pepper. Heat grill to high, clean and oil grates, and grill pork until browned on all sides and centers register 145 degrees, 12 to 15 minutes. Transfer to a cutting board, tent with foil, and let rest for 5 minutes.
2. Meanwhile, toss apple wedges with 1 tablespoon oil and season with salt and pepper. Grill until just tender with golden-brown grill marks, about 3 minutes per side.
3. In a large bowl, whisk together remaining 2 tablespoons oil, lemon juice, remaining tablespoon mustard, and honey; add arugula and toss to coat. Divide salad among plates and top evenly with apples, goat cheese, and pepitas. Slice pork into 1/2"-thick pieces and serve.
Source: Hannaford fresh Magazine, September - October 2016

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
2 pork tenderloins (1 1/2 to 2 lb. total)  
2 Tbsp. Dijon mustard  
Salt and pepper  
3 Fuji or Honeycrisp apples, cored and sliced into 3/4"-thick wedges  
3 Tbsp. extra-virgin olive oil  
1 1/2 Tbsp. lemon juice  
1 tsp. honey  
5 cups baby arugula  
1/2 cup crumbled goat cheese  
1/4 cup roasted and salted pepitas  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4 to 6
Base Nutrients
Calories 400 kcal (20%)
Calories from Fat 189 kcal (0%)
Total Fat 21 g (32%)
Saturated Fat 6 g (30%)
Cholesterol 110 mg (36%)
Sodium 250 mg (10%)
Total Carbohydrates 16 g (5%)
Dietary Fiber 3 g (12%)
Protein 37 g (61%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading