Autumn supper salad
Use the leftovers from the Roasted pork tenderloin with autumn vegetables and fruit recipe to create this simple and quick healthy meal.
* To roast pears and apples peel and cut fruit into large chunks. Place on baking sheet lined with parchment paper and cook at 350º F (180º C) for 30 minutes. Cool.
** Mix together 1 tsp (5 mL) olive oil, 1 tbsp (15 mL) grainy mustard and 1 tsp (5 mL) dried thyme. Rub onto the pork tenderloin and place pork into a glass baking dish. Bake for 30 minutes or until a meat thermometer reads 160º F (71º C). Cool.
Nutritional information per serving
*** This recipe contains higher total fat per serving than is recommended by the Heart and Stroke Foundation. However, the saturated fat serving still meets the Foundation's criteria. Make sure that fat intake for other meals you consume the day you prepare this recipe is lower. The Foundation recommends that women consume 45 g to 75 g of fat a day, and men 60 g to 105 g daily.
Developed by Nadine Day, RD. ©The Heart and Stroke Foundation.
Posted August 2007.