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Honey Baked Pork Loin Roast with Peach Salad

July 3, 2014

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This meal was delicious and easy!  This peach salad was the perfect complement to the pork loin.  This is Kevin’s adaptation of  Grilled Honey Glazed Pork with Arugula and Peach Salad found in America’s Test Kitchen Best Summer Recipes.

Roast:

Small pork tenderloin roast

About 4 Tbsp honey

Place roast on foil.  Rub honey over roast.  Seal foil and bake in 350 degree oven for an hour.  Slice against the grain before serving.

Peach Salad:

5 ounces or cups of baby arugula or Spring Mix Salad (Baby Lettuces, Greens, and Radicchio)

1 Tbsp lemon juice

2 tsp. extra virgin olive oil

2 tsp. honey

2 ripe peaches, halved, pitted, and cut into bite-sized pieces

Whisk together lemon juice, olive oil, and honey.  Add salad mix and peaches.  Toss to coat.  Serve on plate with sliced pork loin.

 

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From → Peaches, Pork, Roast, Salads

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