Source: Slightly adapted from Clean Eating Magazine
- 1 lb. fingeling potatoes (scrubbed and halved lengthwise)
- 2 tsp. olive oil, divided
- ¼ tsp. sea salt
- 3 TBSP Balsamic Vinegar, divided
- 2 tsp olive oil
- 1 tsp. dried thyme
- 1/2 tsp. fresh cracked pepper
- 6 oz. fresh blueberries
- 1 lb. pork tenderloin sliced 1/2 thick
- 1 TBSP dried parsley
- 2 heads romaine lettuce, chopped
- 2 oz goat cheese
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. In a large bowl toss potatoes, 1 tsp. olive oil and ¼ tsp salt. Spread cut side down on baking sheet. Bake for 30 mins.
In a small bowl whisk 1 TBSP vinegar, 2 tsp. olive oil, thyme, pepper, and 1/2 tsp. salt until combined. Set aside.
In a large nonstick skillet, combine blueberries, 2 TBSP vinegar, and 2 TBSP water. Heat on medium and cook stirring occasionally until blueberries are soft enough to pop when pressed gently with a heat-proof spatula, about 5 mins. With spatula, smash the blueberries. Add the pork, nestling beneath the blueberry mixture and cook for 3 mins. Turn and cook for 2 more minutes. Remove from heat.
In a separate large bowl, toss potatoes with remaining 1 tsp. olive oil and parsley. In a medium bowl, toss lettuce and vinegar-thyme mixture. Divide lettuce, potatoes, and pork among plates. Top pork (and salad if desired) with a few crumbles of the goat cheese.
Yield: 4 servings
Nutrition info per serving (4 oz pork, 2 cups lettuce, 1/4 lb potatoes) : 365 calories, 10.5 g fat, 40 g carbs, 27 g protein, 6 g fiber
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