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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
creamy walnut-garlic vinaigrette |
fresh tarragon and thyme (optional) |
1 cup(s) frozen shelled sweet soybeans (edamame) |
1 cup(s) frozen whole kernel corn, thawed |
1 medium zucchini or yellow summer squash |
1 pound(s) pork tenderloin |
shaved carrot (optional) |
1/2 cup(s) sliced green onions (about 4) |
1 pound(s) yukon gold potatoes |
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.
6. Creamy Walnut-Garlic Vinaigrette: In food processor combine 1/4 cup refrigerated or frozen egg product, thawed; 1/4 cup white wine vinegar; 1 tsp. Dijon-style mustard; 1 tsp. salt; 1 tsp. snipped fresh tarragon or thyme (or 1/4 tsp. dried); 1/4 tsp. black pepper; and 3 cloves garlic, coarsely chopped. With food processor running, gradually add 1/3 cup olive oil. Process until thickened. Stir in 1/3 cup finely chopped toasted walnuts.
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