This Blackberry Salad with Pork is an easy, delicious summer salad recipe.
This is a nice and light with a simple, homemade honey-lemon dressing. It’s the kind of main dish salad you might like to make when you’re tired of making chicken salad or steak salad or tuna salad. This salad contains roasted pork. And it’s such a good pairing with the fruit and cheese and the delicious dressing.
Ingredients needed:
- pork tenderloin (you can substitute chicken, if you really want to!)
- honey (agave syrup may be used in place of honey)
- extra-virgin olive oil
- lemon juice (freshly squeezed, please!)
- baby greens (any kind of lettuce will work)
- blackberries (try substituting raspberries, strawberries or blueberries, or use a combination of berries)
- grape tomatoes
- pine nuts (can substitute almonds, if desired)
- brie cheese (crumbled feta cheese would also be good in this salad)
How to toast pine nuts:
To quickly toast the pine nuts, just put them in a small fry pan over medium heat. Watch them closely, and use a wooden spoon to move them around until they are lightly toasted. Be careful- they’ll burn if you don’t tend to them! Pour them onto a paper towel to cool before adding them to your salad. I like to buy pine nuts at Costco. They’re less expensive there, and you can keep the big bag in the freezer and use them as needed.
How to make Blackberry Salad with Pork:
The full, printable recipe is at the end of this post. Preheat the oven to 425 degrees F.
Roast the pork (simply sprinkled with salt and pepper). Then slice the pork.
Combine the dressing ingredients in a shaker jar. Shake, and then set aside while you assemble the salad.
For serving, arrange greens on plates or bowls. Top with berries, tomatoes, pine nuts, brie wedges and pork slices. Drizzle dressing on top. Enjoy!
Blackberry Salad with Pork
Ingredients
PORK
- One whole (12 to 16-ounce) pork tenderloin
- salt and pepper, to taste
DRESSING
- ¼ cup extra-virgin olive oil
- ¼ cup honey
- ¼ cup freshly squeezed lemon juice (about 2 lemons)
SALAD
- 6 cups mixed baby greens (spring mix)
- 2 cups blackberries (may substitute raspberries and/or strawberries)
- 1 cup grape tomatoes
- ½ cup pine nuts or almonds, toasted (see tips below)
- 4 ounces Brie cheese, rind removed (if desired) and cut into wedges
Instructions
- Preheat the oven to 425°F.
- Place the pork on a rack in a shallow roasting pan. Sprinkle with salt and ground black pepper. Roast, uncovered, for 20 to 30 minutes or until an instant-read thermometer inserted into the center registers 140°F. Remove from the oven. Cover with foil and let it stand until the temperature registers 145°F. Cool slightly. Slice the pork into ¼-inch thick slices.
- For the dressing, in a screw-top jar combine the oil, honey, lemon juice, salt and pepper to taste; cover and shake well.
- To serve, in salad bowls or on individual plates, place the greens, top with berries, tomatoes, pine nuts, brie wedges, and pork slices. Drizzle with dressing. Serve immediately.
Notes
- How to toast pine nuts: To quickly toast the pine nuts, just put them in a small fry pan over medium heat. Watch them closely, and use a wooden spoon to move them around until they are lightly toasted. Be careful- they’ll burn if you don’t tend to them! Pour them onto a paper towel to cool before adding them to your salad. I like to buy pine nuts at Costco. They’re less expensive there, and you can keep the big bag in the freezer and use them as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
