Spinach, Pork, and Blueberry Salad
Blueberries promote the growth of healthy gut bacteria that keep our tummies trim and happy.
Number of servings : 4
Prep time: 15
Cooking time: 25
Type of meal : | Main Courses | Main Courses
Special diet :
¾ teaspoon coarse (kosher) salt
¼ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon black pepper
¾ pound pork tenderloin
5 teaspoons extra-virgin olive oil
1½ cups blueberries
2 teaspoons red wine vinegar
5 ounces baby spinach
1 Belgian endive, thickly sliced crosswise
2 ounces soft goat cheese, crumbled
Preheat the oven to 375°F.
In a large bowl, stir together the salt, ginger, allspice, and pepper. Measure out ¾ teaspoon of the mixture for the pork.
Place the pork in a small roasting pan and rub with the reserved spice mixture and 1 teaspoon of the oil.
Roast the pork for 25 minutes, or until it registers 145°F on an instant-read thermometer when inserted into the thickest part of the meat. Let stand for 10 minutes before cutting into ¼-inch-thick slices.
Add ½ cup of the blueberries to the large bowl with the spice mixture and mash with a potato masher or a fork. Stir in the vinegar and the remaining 4 teaspoons oil.
Add the spinach, endive, and remaining 1 cup blueberries to the dressing and toss to coat. Add the pork and any juices that have accumulated, and toss again.
Divide among 4 plates and scatter each serving with ½ ounce of goat cheese.