Ingredients
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1/4 cup + 1 tbsp olive oil, divided
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2 tbsp apple cider vinegar
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1/2 (4 oz) container crumbled blue cheese
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2 cloves garlic, minced
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1 lb pork tenderloin
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1 (5 oz) pkg baby arugula
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2 large red pears, cut into wedges
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2 tbsp chopped walnuts
Steps
1
To a blender or food processor, add ¼ cup oil, apple cider vinegar, blue cheese and garlic. Season with salt and pepper. Blend until mixture is smooth and creamy. Transfer dressing to a bowl and cover with plastic wrap. Chill in refrigerator for 30 minutes.
2
Preheat oven to 400ºF. Season pork generously with salt and pepper. In a large cast-iron skillet, heat remaining 1 tablespoon oil over medium-high. Sear pork on all sides until browned, 2 to 3 minutes per side. Transfer skillet to oven and roast until internal temperature reaches 145ºF, 15 to 20 minutes. Remove from oven and let rest 5 to 10 minutes.
3
Meanwhile, to a large bowl, add arugula, pears and walnuts. Season with salt. Toss to combine. Divide salad among 4 plates and top with blue cheese dressing. Cut into ¾”-thick slices. Serve with salad.
