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Bake & Roast

Roasted Pork Tenderloin with Pear and Walnut Salad
Ingredients
Fresh arugula salad is dressed with tangy blue cheese and apple cider vinegar. Then juicy roasted pork is placed on top for a weeknight meal that feels extra special.
1/4 cup + 1 Tbsp. olive oil, divided
2 Tbsp. apple cider vinegar
1/2 (4-oz.) container crumbled blue cheese
2 cloves garlic, minced
1 lb. pork tenderloin
1 (5-oz.) package baby arugula
2 large red pears, cut into wedges
2 Tbsp. chopped walnuts
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Roasted Pork Tenderloin with Pear and Walnut Salad

Roasted Pork Tenderloin with Pear and Walnut Salad

Roasted Pork Tenderloin with Pear and Walnut Salad
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:28 minutes
directions
To a blender or food processor, add 1/4 cup oil, apple cider vinegar, blue cheese and garlic. Season with salt and pepper. Blend until mixture is smooth and creamy. Transfer dressing to a bowl and cover with plastic wrap. Chill in refrigerator for 30 minutes.
Preheat oven to 400 degrees F. Season pork generously with salt and pepper. In a large cast-iron skillet, heat remaining 1 tablespoon oil over medium-high. Sear pork on all sides until browned, 2 to 3 minutes per side. Transfer skillet to oven and roast until internal temperature reaches 145 degrees F, 15 to 20 minutes. Remove from oven and let rest 5 to 10 minutes.
Meanwhile, to a large bowl, add arugula, pears and walnuts. Season with salt. Toss to combine. Divide salad among 4 plates and top with blue cheese dressing. Cut into 3/4"-thick slices. Serve with salad.
Source: Hannaford fresh Magazine, October November 2025
 
 
 
 
 
 
 
 
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