Blood Orange Pork Salad

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Blood Orange Pork Salad
Serving Size:4|Prep Time:30minutes|Cook Time:25minutes
Blood Orange Pork Salad

Ingredients

For the Pork
  • ¼ cup Dijon mustard
  • 1 tablespoon honey
  • Zest of 1 blood orange - about 1 tablespoon
  • 1 tablespoon finely chopped tarragon leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 pound pork tenderloin - or other boneless cut
For the Dressing, yields ¾ cup
  • Juice of 1 blood orange - about ¼ cup
  • ¼ cup plain yogurt
  • 1 teaspoon honey
  • ¼ teaspoon kosher salt
  • ¼ cup neutral oil
For the Salad
  • 1 teaspoon neutral oil - divided
  • 1 head radicchio - cut into quarters
  • 1 head endive - cut in half
  • 2 blood oranges, - peeled and cut into rounds
  • ¼ cup toasted, chopped pecans

Nutritional Information

  • Radicchio contains anthocyanins, types of health promoting pigments that give it its vibrant color.
  • Blood oranges are rich in vitamin C, a vitamin essential in the production of white blood cells.

Directions

Print Recipe
Pork Marinade & Roasting
  1. Whisk together mustard, honey, lemon zest, tarragon, salt, and pepper in a small bowl.
  2. Coat pork entirely with mustard mixture and put on a parchment lined or lightly oiled baking sheet. Place in pre-heated oven for 25 minutes or until an internal temperature of 145°F is reached.
  3. Remove the cooked pork from the oven. Allow to rest for 5 minutes. Slice into ¼ inch pieces.
Dressing
  1. Whisk the orange juice and yogurt together in a medium bowl. Whisk in the honey and salt. Slowly whisk in the oil until completely combined. Set aside.
Greens
  1. Heat a large skillet over medium high heat.
  2. Add ½ teaspoon of oil to the skillet to coat. Place radicchio quarters in pan flat side down. Cook until seared, about 2 minutes. Remove from skillet, add remaining oil and sear the endive.
  3. Slice radicchio and endive into ½ inch strips
Assembly
  1. Place radicchio and endive in salad bowl or on plates, drizzle with dressing, top with orange pieces, pork slices, and sprinkle salad with pecans.

Chef's Narrative

Bright citrus, creamy dressing, smoky greens and tender pork create a stunning salad. You can make the pork the day ahead, refrigerate whole for up to 3 days, slice when ready to prepare the salad.

Recipe Substitutions

Substitute other sorts of nuts for the pecans. Use other citrus fruit in place of the blood oranges. Substitute boneless, skinless chicken breast for the pork, use boneless pork loin chops in place of loin.
Nutrition Facts:
Total Calories Per Serving: 390, Total Fat: 24g, Saturated: 3g, Trans Fat: 0g, Sodium: 920mg, Potassium: 708mg, Carbohydrate: 18g, Dietary Fiber: 4g, Protein: 27g
Allergens:
Milk, Tree Nuts

Directions

Print Recipe
Pork Marinade & Roasting
  1. Whisk together mustard, honey, lemon zest, tarragon, salt, and pepper in a small bowl.
  2. Coat pork entirely with mustard mixture and put on a parchment lined or lightly oiled baking sheet. Place in pre-heated oven for 25 minutes or until an internal temperature of 145°F is reached.
  3. Remove the cooked pork from the oven. Allow to rest for 5 minutes. Slice into ¼ inch pieces.
Dressing
  1. Whisk the orange juice and yogurt together in a medium bowl. Whisk in the honey and salt. Slowly whisk in the oil until completely combined. Set aside.
Greens
  1. Heat a large skillet over medium high heat.
  2. Add ½ teaspoon of oil to the skillet to coat. Place radicchio quarters in pan flat side down. Cook until seared, about 2 minutes. Remove from skillet, add remaining oil and sear the endive.
  3. Slice radicchio and endive into ½ inch strips
Assembly
  1. Place radicchio and endive in salad bowl or on plates, drizzle with dressing, top with orange pieces, pork slices, and sprinkle salad with pecans.

Chef's Narrative

Bright citrus, creamy dressing, smoky greens and tender pork create a stunning salad. You can make the pork the day ahead, refrigerate whole for up to 3 days, slice when ready to prepare the salad.

Recipe Substitutions

Substitute other sorts of nuts for the pecans. Use other citrus fruit in place of the blood oranges. Substitute boneless, skinless chicken breast for the pork, use boneless pork loin chops in place of loin.
Nutrition Facts:
Total Calories Per Serving: 390, Total Fat: 24g, Saturated: 3g, Trans Fat: 0g, Sodium: 920mg, Potassium: 708mg, Carbohydrate: 18g, Dietary Fiber: 4g, Protein: 27g
Allergens:
Milk, Tree Nuts

Ingredients

For the Pork
  • ¼ cup Dijon mustard
  • 1 tablespoon honey
  • Zest of 1 blood orange - about 1 tablespoon
  • 1 tablespoon finely chopped tarragon leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 pound pork tenderloin - or other boneless cut
For the Dressing, yields ¾ cup
  • Juice of 1 blood orange - about ¼ cup
  • ¼ cup plain yogurt
  • 1 teaspoon honey
  • ¼ teaspoon kosher salt
  • ¼ cup neutral oil
For the Salad
  • 1 teaspoon neutral oil - divided
  • 1 head radicchio - cut into quarters
  • 1 head endive - cut in half
  • 2 blood oranges, - peeled and cut into rounds
  • ¼ cup toasted, chopped pecans

Nutritional Information

  • Radicchio contains anthocyanins, types of health promoting pigments that give it its vibrant color.
  • Blood oranges are rich in vitamin C, a vitamin essential in the production of white blood cells.
 

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