Servings and Ingredients
|2 tbsp. Hy-Vee Select olive oil|
|1 lbs. boneless half pork loin roast|
|Hy-Vee salt, to taste|
|Hy-Vee black pepper, to taste|
|1 c. Hy-Vee chicken broth, or as needed|
|8 c. Hy-Vee baby arugula|
|1 c. red seedless grapes, halved|
|1 recipe Candied Walnuts|
|1 c. Hy-Vee dried cranberries|
|½ c. gorgonzola cheese, crumbled|
|Raspberry vinaigrette, optional|
Things To Grab
- Large skillet
- 2-quart roasting pan
- Aluminum foil
- Large baking sheet
- Parchment paper
- Small bowl
- Preheat oven to 425 degrees.
- In a sauté pan, heat olive oil over medium-high heat. Season pork with salt and pepper. Add pork and sear all sides of pork until golden brown. Place pork in a 2-quart roasting pan and add enough chicken broth to cover the bottom third of the roast. Cover with foil and braise until meat reaches 155 to 160 degrees, about 25 minutes. Allow pork to rest 5 to 10 minutes before pulling apart with forks in to bite-sized pieces.
- Meanwhile, divide arugula among 4 salad plates. Top with grapes, candied walnuts, dried cranberries, shredded pork and gorgonzola cheese. Serve with dressing, if desired.
Make Candied Walnuts: Preheat oven to 325 degrees. Line a baking sheet with parchment paper or foil. In a small bowl, combine 1 cup walnut halves, 2 tablespoons corn syrup, 1 tablespoon Hy-Vee granulated sugar, 1/2 teaspoon Hy-Vee salt and a pinch of cayenne; toss to coat. Spread on prepared pan. Bake until nuts are deep golden, stirring occasionally to break up clumps, about 15 minutes. Cool completely.
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 70mg
- Sodium: 590mg
- Total Carbohydrates: 51g
- Protein: 30
From the week of January 8, 2014.