Blackberry salad with pork

Prep: 25 minutes  
Roast: 25 minutes
Stand: 5 minutes  
Servings: 4       
Serving Size: 2 cups

     1     10- to 12-ounce pork tenderloin

      1/8     teaspoon salt

      1/8     teaspoon ground black pepper

      1/2     cup blackberries and/or raspberries

      1/4     cup lemon juice

      3     tablespoons olive oil

      3     tablespoons honey

      1/8     teaspoon salt

      1/8     teaspoon ground black pepper

      6     cups packaged mixed baby greens (spring mix)

      2     cups blackberries and/or raspberries

      1     cup grape tomatoes, halved

      2     tablespoons pine nuts, toasted* (optional)

* To toast pine nuts: Place pine nuts in a shallow baking pan. Bake in a 350°F. oven for 5 to 7 minutes, shaking pan once or twice. Watch closely so nuts don’t burn.

1. Preheat oven to 425°F. Place pork on a rack in a shallow roasting pan. Sprinkle with 1⁄8 teaspoon each salt and black pepper. Roast, uncovered, for 25 to 35 minutes or until an instant-read thermometer inserted in center registers 145°F. Remove from oven. Cover roast with foil and let stand for 5 minutes. Cool slightly. Slice pork 1/4 inch thick.

2. For blackberry vinaigrette, in a blender container or food processor bowl, combine 1/2 cup blackberries, lemon juice, oil, honey, and 1/8 teaspoon each salt and black pepper. Cover and blend or process until smooth. Strain dressing through a sieve; discard seeds.

3. To serve, place greens in a salad bowl (or on individual plates); top with the 2 cups blackberries, tomatoes, pine nuts (if using), and pork slices. Drizzle with dressing. Serve immediately.

Per serving: 277 calories, 12 g total fat (2 g saturated fat), 46 mg cholesterol, 198 mg sodium, 27 g carbohydrates, 6 g dietary fiber, 19 g sugar, 18 g protein