Pecan-Crusted Pork and Beet Salad


Main Dish
Pecan-Crusted Pork and Beet Salad

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Pecan crusted pork loin on top of salad with apples and dressing

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This one pan wonder is perfect for a cold fall day. Place sliced pork and cooked beets over spring mix and drizzle with a homemade honey-balsamic vinaigrette.  

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Servings and Ingredients

Serves 6
1 (1½-lb) boneless pork tenderloin, trimmed
Hy-Vee kosher sea salt and black pepper, to taste
2 tbsp. Hy-Vee Dijon mustard
2 tbsp. Hy-Vee honey, divided
½ c. Hy-Vee chopped pecans
2 medium red and/or golden beets, peeled
2 tbsp. Hy-Vee Select extra virgin olive oil
1 tbsp. Hy-Vee balsamic vinegar
5 oz. Hy-Vee spring salad mix
1 Honeycrisp apple, thinly sliced
2 oz. Hy-Vee Select natural fresh goat cheese, crumbled

Things To Grab

  • Rimmed baking pan
  • Instant-read thermometer
  • Large bowl


  1. Preheat oven to 425°F. Line a rimmed baking pan with foil. Place pork on prepared pan; season with salt and pepper.

  2. Combine mustard and 1 Tbsp. honey in a small bowl. Spread mustard mixture over top and sides of pork. Press pecans into top and sides of pork.

  3. Cut beets into thin wedges. Arrange around pork in pan. Roast, lightly covered with foil, for 30 minutes or until beets are tender and an instant-read thermometer inserted into the pork registers 145˚F. Cover pork with foil and let stand  for 15 minutes before slicing.

    Hyvee Culinary Expert Tip
    When blasted with an oven’s dry heat, beets sweeten considerably as roasting coaxes forth their natural sugars. Beets also add glorious color to salads.
    Hy-Vee Test Kitchen
  4. Whisk together oil, remaining 1 Tbsp. honey and vinegar in a large bowl. Season to taste with salt. Add salad mix and toss to combine. Divide salad mixture among serving plates. Add beets, apple and pork slices and goat cheese. If desired, sprinkle with additional pepper.

Nutrition facts


320 Calories per serving

Amounts Per Serving

  • Total Fat: 16g
  • Cholesterol: 80mg
  • Sodium: 260mg
  • Total Carbohydrates: 15g
  • Protein: 28g

Daily Values

Vitamin A 35%
Vitamin C 15%
Iron 15%
Calcium 6%

Recipe Source:

Seasons, October 2017