Blood Orange Pork Salad
Serving Size:4|Prep Time:30minutes|Cook Time:25minutes
Directions
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.
Ingredients
For the Pork
  • ¼cupDijon mustard
  • 1tablespoonhoney
  • Zest of1blood orange– about 1 tablespoon
  • 1tablespoonfinely chopped tarragon leaves
  • 1teaspoonkosher salt
  • ½ teaspoonblack pepper
  • 1poundpork tenderloin– or other boneless cut
For the Dressing, yields ¾ cup
  • Juice of1blood orange– about ¼ cup
  • ¼cupplain yogurt
  • 1teaspoonhoney
  • ¼teaspoonkosher salt
  • ¼cupneutral oil
For the Salad
  • 1teaspoonneutral oil– divided
  • 1headradicchio– cut into quarters
  • 1headendive– cut in half
  • 2blood oranges,– peeled and cut into rounds
  • ¼cuptoasted, chopped pecans
AllergensMilk, Tree Nuts