Elevate your dinner with this unique and tangy rhubarb glazed pork tenderloin

paired perfectly with fresh spring greens!

Ingredients:

- 1 lb pork tenderloin

- 8 oz rhubarb, chopped

- 1/4 cup honey

- 2 tbsp balsamic vinegar

- Salt and pepper to taste

- 6 cups mixed spring greens

- 1/4 cup toasted walnuts

- 1/4 cup crumbled goat cheese

Directions:

1. Preheat the oven to 400°F (200°C).

2. Season the pork tenderloin with salt and pepper, place it in a roasting pan, and roast for 25-30 minutes or until the internal temperature reaches 138°F (63°C).

3. In a saucepan, combine rhubarb, honey, and balsamic vinegar. Cook over medium heat until the rhubarb breaks down and the mixture thickens into a glaze.

4. Brush the rhubarb glaze over the cooked pork tenderloin and let it rest for 5 minutes before slicing.

5. In a large bowl, toss the spring greens with olive oil, salt, and pepper.

6. Serve sliced pork tenderloin on a bed of dressed spring greens, topped with toasted walnuts and crumbled goat cheese.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Calories: ~320 per serving | Servings: 4 | Storage