Yield: 1.5 cups Pecan Vinaigrette
Author: Kim Galeaz, RDN LD
Pork and Mixed Greens Salad with Pecan Vinaigrette

Pork and Mixed Greens Salad with Pecan Vinaigrette

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Ingredients

Pecan Vinaigrette
  • 1 slightly heaping cup chopped roasted/toasted and salted pecans
  • 3 very large garlic cloves, very finely minced
  • 1 ½ tablespoons Dijon mustard
  • 1 tablespoon honey
  • ¼ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup extra virgin olive oil
  • 1/3 cup apple cider vinegar
  • 2 tablespoons water
For Salad
  • 4 ounces cooked Savory Roasted Pork Loin* (recipe below), cut into strips
  • 4 to 6 cups mixed greens and baby spinach leaves
  • Sliced or chopped red onion
  • Chopped fresh apples and pears
  • Shaved parmesan cheese
  • Roasted salted pecans
  • Desired amount of Pecan Vinaigrette
Savory Rub & Pork Loin
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano leaves
  • 2 ½ teaspoons ground cumin
  • 1 ½ teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 tablespoons extra virgin olive oil
  • One pork loin, desired size (2 to 7 pounds)
  • Extra virgin olive oil to coat loin

Instructions

To Make Vinaigrette
  1. In the bowl of a food processor, add chopped pecans, garlic, honey, salt, pepper, Dijon mustard and olive oil. Pulse until thoroughly combined and pecans are nearly ground.
  2. Through chute, with motor running, pour in apple cider vinegar and water and pulse until blended.
  3. Refrigerate in tightly covered container and enjoy within 5 days. Makes 1 ½ cups Pecan Vinaigrette to go with desired number of entrée salads
Savory Roasted Pork Loin
  1. In a small bowl, whisk garlic, onion, oregano, cumin, salt and pepper together. Add olive oil and stir with a fork to combine into a paste-like mixture. Set aside.
  2. Heat oven to 350°F. Line a large rimmed baking sheet or shallow baking dish with heavy duty foil then coat lightly with vegetable cooking spray. Place loin in center of pan/dish with fat side up. Very lightly coat/rub all sides and ends of pork loin with olive oil. Pat wet rub mixture all over four sides of loin, using all mixture. (Tie loin with cooking twine if you’d like).
  3. Cook loin uncovered, about 10 to 20 minutes per pound, until internal temperature with an instant-read thermometer is 145⁰F, basting with juices every 20 minutes or so. Remove from oven and let loin sit for 3 minutes before cutting and enjoying.