Pork Tenderloin Salad with Strawberries and Blue Cheese from Quick Keto Kitchen

By Erin Brown
Related Categories: Cookbook Confidential

“Years ago, a salad similar to this became an internet sensation. Apologies, I have no idea who to credit with the original idea, but it inspired me to adapt it to fit the keto lifestyle, because the combination of fruit and strong cheese is unbeatable. Here, it’s served with pork, but you can just make the salad component as part of your braai (barbecue) spread, like I often do.” Monya Kilian Palmer, author of Quick Keto Kitchen

3 tablespoons flaked almonds

2 pork fillet tenderloins (approx. 400g/14oz total weight)

20g (¾oz) lard or ghee

160g (5¾oz) baby spinach leaves

280g (10oz) strawberries, trimmed and quartered (trimmed weight)

2 avocados, sliced or diced

120g (4¼oz) blue cheese, crumbled salt and freshly ground black pepper

For the dressing

3 tablespoons olive oil

1 tablespoon apple cider vinegar 1 teaspoon powdered erythritol 1 teaspoon Dijon mustard

½ teaspoon poppy seeds

Preheat the oven to 230°C/210°C fan/450°F/gas mark 8 and line a baking tray with baking paper.

Toast the almonds in a large, non-stick frying pan over a medium–high heat for 2–3 minutes. Once golden, remove and set aside in a bowl to cool. Once cooled, lightly crush into smaller pieces.

Remove the pork fillets from their packaging and pat dry using good- quality kitchen paper. This ensures maximum caramelisation of the surface of the meat, which means better flavour! Season all sides of the pork with salt and pepper.

In the same pan you used to toast the almonds, melt the fat of your choice over a high heat. Once hot, sear the pork fillets on all sides until golden and caramelised; this will take at least 7–8 minutes. Transfer them to the prepared tray and place in the oven for 12–15 minutes to finish cooking through (see the recipe introduction on page 113 for more on pork fillet timings). Once done, transfer the fillets to a chopping board and cover with foil. Leave to rest for at least 10–12 minutes.

Meanwhile, in a jug or small bowl, whisk together the dressing ingredients. Combine the spinach, strawberries and avocado in large serving bowl, then pour over the dressing and toss to combine.

Slice the rested pork and serve over the dressed salad. Top with the blue cheese and drizzle over any juices from the roasting tray. Finish with a scattering of toasted almonds.

I do not feel that this salad needs any additional seasoning, as the flavours are already so bold!