Pork & Potato Stack

MAKES: 6 SERVINGS
PREP: 45 MINS
ROAST: 35 MINS 425°F
CHILL: 2 HRS TO 24 HRS

 

 

 

 


Ingredients

1 pound pork tenderloin

1 pound Yukon gold potatoes

1 cup frozen shelled sweet soybeans (edamame)

1 medium zucchini or yellow summer squash

1 recipe Creamy Walnut-Garlic Vinaigrette (see recipe below)

1 cup frozen whole kernel corn, thawed

1/2 cup sliced green onions (about 4)

Shaved carrot (optional)

Fresh tarragon and thyme (optional)


Directions
  1. Heat oven to 425 degrees F. Place pork on rack in roasting pan; sprinkle with salt and black pepper. Roast 35 minutes or until pork reaches 155 degrees F on meat thermometer. Cover; let stand 5 minutes. Cut pork in bite-size pieces.
  2. Meanwhile, using the 1/4-inch slicing blade of food processor, slice potatoes (or slice with knife). In large saucepan cook potatoes and soybeans in lightly salted boiling water, covered, for 5 to 8 minutes or until potatoes are tender; drain.
  3. Cut zucchini in 1-1/2- to 2-inch lengths. Slice lengthwise in food processor (or slice with knife); set aside. Make Creamy Walnut-Garlic Vinaigrette in food processor.
  4. In a lightly greased 2-quart rectangular baking dish, layer half the potato-soybean mixture. Drizzle 1/3 cup vinaigrette. Evenly layer zucchini; drizzle 1/3 cup vinaigrette. Evenly arrange pork and remaining potato-soy bean mixture; drizzle 1/3 cup vinaigrette. In small bowl combine corn, green onions, and remaining vinaigrette; spoon on salad.
  5. Refrigerate, covered, 2 to 24 hours for flavors to meld. Top with carrots. Sprinkle tarragon and thyme. Makes 6 servings.

Creamy Walnut-Garlic Vinaigrette
Ingredients

1/4 cup refrigerated or frozen egg product, thawed

1/4 cup white wine vinegar

1 teaspoon Dijon-style mustard

1 teaspoon salt

1 teaspoon snipped fresh tarragon or thyme (or 1/4 tsp. dried)

1/4 teaspoon black pepper

3 cloves garlic, coarsely chopped

1/3 cup olive oil

1/3 cup finely chopped toasted walnuts


Directions
  1. In food processor combine egg product, vinegar, mustard, salt, tarragon, pepper, and garlic. With food processor running, gradually add olive oil. Process until thickened. Stir in walnuts.

Nutrition Facts (Pork & Potato Stack)

Per serving: 355 kcal , 19 g fat (3 g sat. fat , 5 g polyunsaturated fat , 10 g monounsaturated fat ), 49 mg chol. , 576 mg sodium , 24 g carb. , 4 g fiber , 3 g sugar , 23 g pro.