Roast Pork Salad with Mushrooms & Watercress?>

Roast Pork Salad with Mushrooms & Watercress

by Berkeley Wellness  

One of the virtues of pork tenderloin—in addition to the fact that it’s lean—is that it comes as a ¾- to 1-pound “roast,” a size convenient for only 4 servings. This means it cooks quickly, and you won’t be stuck with pounds of leftover meat.


  • 3 cloves garlic, minced
  • 1½ teaspoons rosemary, minced
  • 1 teaspoon fennel seeds, crushed
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • ¾ pound pork tenderloin
  • ⅓ cup frozen apple juice concentrate, thawed
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 2 cups sliced mushrooms
  • 2 cups packed watercress
  • 2 Granny Smith apples, cut into thin wedges


1. Preheat the oven to 425°F. In a medium bowl, combine the garlic, rosemary, fennel, ¼ teaspoon of the salt, and the pepper. Measure out 2 teaspoons of the herb mixture and rub it into the pork.

2. Roast the pork for 25 minutes, or until it is cooked through but still juicy and a meat thermometer reads 160°F. Let the pork stand for 10 minutes before slicing. Cut the pork into ½-inch-thick slices, reserving any juices on the plate.

3. Meanwhile, to the herb mixture remaining in the bowl, add the remaining ½ teaspoon salt, the apple juice concentrate, lemon juice, and oil.

4. Add the pork and cooking juices to the dressing. Add the mushrooms, watercress, and apples, tossing to coat. Serve warm or at room temperature.

Makes 4 servings.

Nutrition per serving: 220 calories, 7g total fat (2g saturated), 50mg cholesterol, 3g dietary fiber, 22g carbohydrate, 20g protein, 490mg sodium.

A good source of: niacin, riboflavin, selenium, thiamin.