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 400°F. 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 150°F, 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;