Ingredients
Units
Scale
- Smithfield Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin
Fennel and Arugula Salad:
- 1 head of fennel - sliced thin
- 1 head of Arugula - sliced thin
- 1 black radish (or your choice of radish) - sliced into thin matchsticks
- 1 head of Italian parsley - stems removed and chopped
- 1 cup of salami - sliced into thin matchsticks
- 1 cup of Asiago cheese or Parmesan cheese - sliced into thin matchsticks
- 3/4 cup pine nuts - toasted
Lemon and Honey Salad Dressing:
- 3/4 cup of olive oil
- Juice of 2 lemons
- 3 tbs. of Cider Vinegar
- 1/4 cup of honey
- 2 cloves of garlic - grated
- 1/2 tsp. of red pepper flakes
- 1/2 tsp. black pepper flakes
- 1 1/2 tsp. of sea salt
Instructions
- Prepare the Smithfield Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin as directed on the packaging.
Lemon and Honey Salad Dressing:
- Combine all of the ingredients for the dressing in a bowl and whisk. Taste the dressing to adjust to your taste.
Fennel and Arugula Salad:
- Heat a large cast-iron frying pan and place the pine nuts into a dry pan for a minute or two, moving them around to toast on all sides. Do Not let them burn, they toast quickly.
- Remove from the pan and set aside.
- Slice the fennel, arugula and chop the parsley and toss together in a large bowl.
- Place the salami, pine nuts, radish and cheese in a small bowl for serving with the salad.
- Serve with the Lemon and Honey Salad Dressing alongside the sliced tenderloin.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4-6
