Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing Tasty Recipes
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| Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing |
"Ready in only 25 minutes, this may be a pass-to for brief & nutritious weeknight food."
Ingredients :
- 4 (4 ounce) red meat tenderloin steaks, reduce 3/four inch thick
- 1/2 teaspoon coarse grind black pepper
- 1 (five ounce) bundle mixed toddler salad veggies
- 1 medium red or green pear, cored, reduce into wedges
- 1/four cup dried cranberries
- Salt
- 1/four cup coarsely chopped pecans, toasted
- 1/four cup crumbled goat cheese (optionally available)
- Honey Mustard Dressing:
- half of cup organized honey mustard
- 2 tablespoons water
- 1 half of teaspoons olive oil
- 1 teaspoon white wine vinegar
- 1/4 teaspoon coarse grind black pepper
- 1/8 teaspoon salt
Instructions :
| Prep : 16M | Cook : 4M | Ready in : 25M |
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- Season pork steaks with half teaspoon pepper. Heat massive nonstick skillet over medium warmness until warm. Place steaks in skillet; prepare dinner 7 to nine minutes for medium rare (145 tiers F) to medium (160 levels F) doneness, turning from time to time.
- Meanwhile whisk Honey Mustard Dressing substances in small bowl until nicely blended. Set apart. Divide greens calmly among four plates. Top frivolously with pear wedges and dried cranberries.
- Carve steaks into thin slices; season with salt as preferred. Divide steak slices calmly over salads. Top every salad evenly with dressing, pecans and goat cheese, if preferred.
Notes :
- Recipe as seen in The Healthy Beef Cookbook, published via John Wiley & Sons
- This recipe is an notable source of protein, niacin, diet B6, nutrition B12, selenium and zinc, and a very good source of fiber and iron.
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