Pear Noodle, Pomegranate and Kale Salad with Roasted Pork Tenderloin

INGREDIENTS

• 1.25 pounds pork tenderloin
• salt and pepper
• 1 tablespoon extra virgin olive oil
• 2 large garlic cloves pressed
• 1 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
• 1 teaspoons chopped fresh thyme or 1/2 teaspoon dried
• 2 Bartlett, Bosc, or Anjou pears
• 6 cups finely chopped curly kale
• ½ cup pomegranate arils
• 1/3 cup raw pecans
• For the dressing:
• 2 tablespoons extra virgin olive oil
• 1 teaspoon honey
• 1.5 tablespoons apple cider vinegar
• salt and pepper

INSTRUCTIONS

• Preheat the oven to 400 degrees. Line a roasting pan with foil and set aside.
  
• Season the pork with salt and pepper.
  
• In a small bowl, mix together the olive oil, garlic, rosemary, and thyme. Using your fingers (or a brush) rub the mixture all over the pork. Place the pork, fat side down, in the roasting pan. Roast for 30 minutes, turn over and roast for another 20-30 minutes or until pork registers at 155 degrees (or when you slice through it, it’s slightly pink on the inside.) Remove from the oven and let stand for 5 minutes. Then, slice crosswise into 1/3” thick slices.
  
• While pork cooks, prepare the dressing. In the bottom of a large mixing bowl, whisk together the ingredients for the dressing. Set aside.
  
• Once you let the pork stand after cooking, spiralize the pears. If you don’t have one, use a potato peeler. Place in the same large mixing bowl with the dressing and add in the kale. Pour over the dressing and toss well to combine.
  
• Divide the salad onto plates and top with pork. Garnish with pomegranates, and pecans. Serve immediately.