Ingredients
>
1 (1.2 lbs) Smithfield ® Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin
>
1 cup balsamic vinegar
>
3/4 cup honey, divided
>
1 tbsp Dijon mustard
>
1 sprig fresh rosemary
>
1/2 large red onion
>
2 large peaches, pitted and cut into eighths
>
1/4 cup olive oil
>
1 (4.5 oz) container baby kale and spinach blend
>
4 oz (1 cup) honey goat cheese
>
1/2 cup pecan halves, toasted
Steps
1
Heat oven to 425ᵒF. Place tenderloin on one side of an aluminum foil-lined baking sheet. Bake 20 minutes.
2
Meanwhile, combine balsamic vinegar, ½ cup honey, mustard and rosemary in saucepan. Cook over medium-high heat until reduced and thickened, about 20 minutes.
3
After cooking tenderloin 20 minutes, place onions and peaches on baking sheet. Brush with reduced balsamic vinegar mixture. Continue roasting until internal temperature of pork reaches 150ᵒF.
4
Remove rosemary sprig from balsamic mixture; whisk in remaining ¼ cup honey and oil. Place in freezer for 5 minutes to thicken.
5
Remove tenderloin, peaches and onions from oven; let pork rest 10 minutes before slicing.
6
Place kale and spinach in bowls. Top with thinly sliced tenderloin, peaches, onions, crumbled goat cheese and pecans. Drizzle with balsamic dressing.
Comments
Recipe provided by Smithfield® Marinated Fresh Pork.