Pork and Wild Rice Salad
1/2 cup converted (parboiled) wild rice blend, flavor packet discarded
3 medium carrots, sliced
1/4 tsp DLM Ground Cinnamon
2 Tbsp apple cider vinegar
Sea salt and freshly ground black pepper
1 duBreton Natural Pork Tenderloin (1 to 1¼ lbs), cut into 4 pieces
2 Tbsp Vera Jane's Extra-Virgin Olive Oil
1/2 cup low-fat plain yogurt
1/4 cup pecans, toasted and finely chopped
1 small clove garlic, finely grated
12 cups (about 8 oz) mixed baby greens
1/3 cup dried cranberries or dried cherries
Preheat oven to 400ºF. Bring a pot of water to a boil, add the rice, and cook until tender, 15 to 20 minutes. Drain and rinse under cold water.
Meanwhile, toss the carrots with cinnamon, 1 Tbsp vinegar, and salt and pepper to taste in a bowl. Sprinkle the pork with 1/4 tsp each salt and pepper. Heat the olive oil in a large oven-proof skillet over medium-high heat. Add the pork and brown all over, 5 minutes. Add the carrots and cook 2 minutes. Transfer the skillet to the oven; roast until a thermometer inserted into the pork registers 150ºF, 8 to 10 minutes. Transfer the pork to a cutting board.
Whisk the yogurt, pecans, garlic, remaining 1 Tbsp vinegar, 1 Tbsp water, 1/4 tsp salt, and pepper to taste in a large bowl. Stir in the roasted carrots and pan drippings. Add the greens, dried cranberries, and rice; toss. Season with salt and pepper and divide among plates. Slice the pork and add to the salads.
Makes 4 servings
Per serving: 433 calories; 16g total fat; 3g saturated fat; 76mg cholesterol; 413mg sodium; 42g total carbohydrates; 8g dietary fiber; 32g protein;
Allergy Warning: Contains milk and other nuts