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Recipe

Wilted Arugula Salad with Sautéed Pork, Pears & Blue Cheese

Scott Phillips

Servings:four.

This dish is perfect for when you want a satisfying dinner but don’t want to dirty a whole lot of pots and pans to get there. It’s easy to prepare and has intense, warming flavors that are well suited to the season.

Ingredients

  • 3 Tbs. balsamic vinegar
  • 2 tsp. Dijon mustard
  • 1/2 cup plus 3 Tbs. extra-virgin olive oil
  • 1 medium shallot, finely diced
  • 1 tsp. chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 6 oz. baby arugula, washed and spun dry (about 8 loosely packed cups)
  • 1 firm-ripe Bosc pear
  • 1/2 cup all-purpose flour
  • 1 lb. pork tenderloin, trimmed and sliced 3/8 to 1/2 inch thick
  • 1 Tbs. unsalted butter
  • 1/4 lb. blue cheese, crumbled (about 1 cup)
  • 1/4 cup dried cherries

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 710
  • Fat Calories (kcal): 470
  • Fat (g): 53
  • Saturated Fat (g): 13
  • Polyunsaturated Fat (g): 4.5
  • Monounsaturated Fat (g): 32
  • Cholesterol (mg): 90
  • Sodium (mg): 800
  • Carbohydrates (g): 27
  • Fiber (g): 3
  • Protein (g): 32

Preparation

  • In a medium bowl, whisk together the vinegar and mustard. Slowly whisk in 1/2 cup of the oil. Stir in the shallot and thyme and season with salt and pepper to taste. Put the arugula in a large bowl. Core the pear and cut it into matchsticks.
  • Put the flour in a pie pan or large plate. Season the pork liberally with salt and pepper and dredge in the flour. Set a heavy 12-inch skillet over medium-high heat. Add the remaining 3 Tbs. oil and the butter. When the butter melts and begins to lightly brown, cook the pork (in batches if necessary), flipping after 2 min., until it’s just cooked through, about 3 min. total. Transfer to a large plate. Repeat with the remaining pork.
  • Discard any fat in the skillet and set over low heat. Add the balsamic-Dijon vinaigrette and cook, stirring to pick up any browned bits on the bottom of the pan, until the sauce is warm, about 1 min. Pour the vinaigrette back into its bowl and whisk to recombine. Toss the arugula with half of the warm vinaigrette. Arrange the arugula on 4 plates. Top with the pork, pear, blue cheese, and dried cherries, and drizzle with the remaining vinaigrette.

The salad needs nothing more than crusty Italian bread to make a complete meal. For a not-too-sweet seasonal dessert, try aPolenta-Olive Oil Cake with Red Grapes.

Reviews

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Reviews (5 reviews)

  • User avater
    rbhartman| 05/13/2020

    Fabulous salad! We switched out dried apricots for the cherries, and the flavors married well with the pears and blue cheese.

  • Floridafoodie| 02/20/2014

    Love the variety of flavors!!For two of us,I use boneless pork chops, which I flatten.

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