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Roast Pork Salad with Mushrooms & Watercress
In the summer, try cooking the pork on the barbecue and serve with either a potato or pasta salad.
  • 3 cloves garlic, minced
  • 1-1/2 teaspoons dried rosemary, crumbled
  • 1 teaspoon fennel seeds, crushed
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 pound well-trimmed pork tenderloin
  • 1/3 cup spicy tomato-vegetable juice
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 2 cups sliced mushrooms
  • 2 cups packed watercress
  • 1/4 cup shaved Parmesan cheese

1. Preheat oven to 400°F. In medium bowl, combine garlic, rosemary, fennel, 1/4 teaspoon of salt, and pepper. Measure out 2 teaspoons of herb mixture and use to rub over pork.

2. Roast pork for 30 minutes or until just cooked through. Let it stand for 10 minutes before slicing. Cut the pork into 1/2-inch-thick slices, reserving any juices on the plate.

3. Meanwhile, to herb mixture remaining in bowl, add remaining 1/2 teaspoon salt, tomato-vegetable juice, lemon juice, and oil; set dressing aside.

4. Add pork and cooking juices, mushrooms, and watercress to dressing, tossing to coat. Top pork salad with Parmesan, and serve warm or at room temperature.


Nutritional Information
Per serving: 185 calories, 8.5g total fat, 2.8g saturated fat, 4.3g monounsaturated fat, 0.6g polyunsaturated fat, 1g dietary fiber, 22g protein, 4g carbohydrate, 55mg cholesterol, 661mg sodium.
Good source of: selenium, thiamin.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
45