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SERVES: 4 | ACTIVE TIME: 45 MIN
INGREDIENTS
- 1.5 cups wild rice,* uncooked (~3 cups cooked)
- 6 cups arugula
- 1 cup strawberries, sliced
- 3/4 lb pork tenderloin
- 4 cups chicken stock
Dressing:
- 1/4 cup packed fresh basil
- 1/4 cup olive oil
- juice of 1/2 lemon
- 1 clove garlic
- 1/4 tsp salt
- 1 tsp honey
Garnish:
- grated Parmesan
PREPARATION
- Place pork tenderloin in slow cookerwith 3 cups chicken stock. Cook on high for 4 hours or low for 6-8. (Slow cookers are forgiving – make this work for your schedule).
- Bring wild rice* to boil with 3 cups water + a pinch of salt, then reduce heat and simmer for 40-45 minutes.
- Remove pork from slow cooker and shred into bite sized pieces using two forks to pull meat apart.
- Mix all dressing ingredients together in a blender or food processor.
- For each serving, toss 2 cups arugula with 1/2 cup cooked wild rice and 1 Tbsp dressing. Then top with 1/3 cup sliced strawberries, 1/3 of the pork, another 1 Tbsp of dressing and fresh grated parmesan.
