Harvest Salad With Pork Recipe serves: 4
Prep Time 15 min
Cook Time 20 min

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 300
Calories from Fat 70
Total Fat 8 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 75 mg
Sodium 380 mg
Total Carbs 35 g
Dietary Fiber 6 g
Sugars 25 g
Protein 25 g
Vitamin A 80 %
Vitamin C 8 %
Calcium 2 %
Iron 15 %

Harvest Salad With Pork


  • 1 lb. pork tenderloin
  • 1 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 1 medium Granny Smith apple, cored and sliced
  • 1 medium onion, sliced
  • 8 cups spring salad mix
  • 1/2 cup dried cranberries
  • 1/2 cup light honey dijon dressing


  1. Preheat oven to 425°. Coat pork with 2 tablespoons dressing, if desired, with salt and black pepper. Arrange pork in roasting pan. Roast 20 minutes or until pork is done.
  2. Meanwhile, melt I Can't Believe It's Not Butter!® Spread in 10-inch nonstick skillet over medium-high heat and cook apple and onion, stirring frequently, 5 minutes or until golden. Cool slightly.
  3. Arrange spring mix on serving platter. Top with sliced pork, warm apple mixture and cranberries. Just before serving, drizzle with remaining Dressing.
  • Tip: Line roasting pan with foil for easier clean up.

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