The other day, I was in a local Asian grocery store in Jersey City, looking for out-of-season figs and the woman behind the register started to explain that while she didn’t have figs, she got some really fresh, delicious pomegranates in (that are also typically out of season at this time.)
I’m an easy sell, so while I left without figs, I picked up the pomegranates and made this salad!
Now, I realize that we have officially started spring, so this salad seems ill-timed, BUT, I personally LOVE winter produce, and since food items are accessible all year round and it’s the tail end of winter, I figured I’d give it one last shot!
Pomegranates, pears, and kale scream cozy winter, as does a herb-roasted pork tenderloin. Lu has been loving more pork recipes lately, so I’ve been trying to build up some easy ones, and this is definitely easy!
The pork is roasted with some dried herbs and sliced and served over a bed of kale mixed together with a simple dressing, pear noodles (perfectly sweet!) and pecans for some extra crunch.
This is a great bring-to-work salad, since the kale is nicer when it’s wilted a bit and softened.
I love spiralizing pears, just make sure you find a pear that’s medium in ripeness – an overripe pear will turn into mush when you spiralize it!
So let’s officially bid adieu to winter and say hello to spring with this salad!
Nutritional Information & Recipe
Pear Noodle, Pomegranate and Kale Salad with Roasted Pork Tenderloin
- 1.25 pounds pork tenderloin
- salt and pepper
- 1 tablespoon extra virgin olive oil
- 2 large garlic cloves pressed
- 1 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
- 1 teaspoons chopped fresh thyme or 1/2 teaspoon dried
- 2 Bosc or Anjou pears
- 6 cups finely chopped curly kale
- ½ cup pomegranate arils
- 1/3 cup raw pecans
- For the dressing:
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- 1.5 tablespoons apple cider vinegar
- salt and pepper
- Preheat the oven to 400 degrees. Line a roasting pan with foil and set aside.
- Season the pork with salt and pepper.
- In a small bowl, mix together the olive oil, garlic, rosemary, and thyme. Using your fingers (or a brush) rub the mixture all over the pork. Place the pork, fat side down, in the roasting pan. Roast for 30 minutes, turn over and roast for another 20-30 minutes or until pork registers at 155 degrees (or when you slice through it, it’s slightly pink on the inside.) Remove from the oven and let stand for 5 minutes. Then, slice crosswise into 1/3” thick slices.
- While pork cooks, prepare the dressing. In the bottom of a large mixing bowl, whisk together the ingredients for the dressing. Set aside.
- Once you let the pork stand after cooking, spiralize the pears with Blade D. Place in the same large mixing bowl with the dressing and add in the kale. Pour over the dressing and toss well to combine.
- Divide the salad onto plates and top with pork. Garnish with pomegranates, and pecans. Serve immediately.