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.

Nutritional information: