Fresh vegetables and fruit are readily available this time of year in the South, so why not create a meal that uses a little of both?
This roasted squash, pork and kale salad with cherries can be a refreshing and enjoyable summer meal — or can be used as a side dish, pairing with anything from steak to fish.
Leave yourself the better part of an hour to prepare this dish.
***
Ingredients …
1 medium acorn squash (about 2 lbs), halved, seeded, and sliced ½ in. thick
1 small red onion, cut into ½-in. wedges, leaving root end intact
2 tbsp. olive oil, divided
Kosher salt and pepper
1 pork tenderloin (about 1¼ lbs), cut into 4 portions
1 c. frozen cherries, thawed
1/4 c. dry white wine
3 tbsp. white wine vinegar
2 tsp. stone-ground mustard
2 oz. baby kale
1 oz. feta cheese, crumbled
***
Directions …
Heat oven to 425°F. On a rimmed baking sheet, toss squash, red onion, 1 Tbsp oil, and 1/2 tsp each salt and pepper and roast until golden brown and tender, 20 to 25 minutes.
Meanwhile, heat remaining Tbsp oil in a large skillet on medium. Pat pork dry with a paper towel and season with 1/2 tsp each salt and pepper. Cook until golden brown, about 3 minutes per side. Transfer pork to the sheet with squash, nestling it in as necessary, and roast to internal temperature of 145°F, 5 to 8 minutes; transfer to a cutting board.
Return skillet to medium heat, add cherries, and cook, stirring occasionally, until they begin to soften, about 2 minutes. Add wine and cook until reduced to 1 Tbsp, about 2 minutes more. Stir in vinegar, mustard, and 2 Tbsp water.
Toss together squash, onion, kale, and feta. Slice pork and add to salad. Drizzle cherry dressing over the top.
TammySue Vincent in a celiac and the editor’s wife.
The Link LonkAugust 12, 2020 at 07:30PM
https://ift.tt/2XWq0RP
Roasted squash, pork and kale salad with cherries … yum - Laurinburg Exchange
https://ift.tt/2RsHZwT
Pork
No comments:
Post a Comment