- 20 minutes
- 30 minutes
- 4 to 6 servings
Blueberry-Pomegranate Salad pairs deliciously well with a roasted beef tenderloin.
- Preheat the oven to 450 degrees F.
- Place the beef tenderloin into a roasting pan, fat side up. Rub the seasonings on the top of the roast. Pour the apple cider into the pan, around the roast.
- Place a digital thermometer with a probe into the center of the roast. Cook in the preheated 450 degree F oven for about 30 minutes, to get a great browned crust on the roast. Lower the oven temperature to 350 degrees F. Cook until the internal temperature is 125 degrees for medium rare. Cook longer to be more well-done. Let sit for 10 minutes before carving.
- Fix the salad, layering the baby greens on the bottom, then add onion slices, pecans, blueberries and sprinkle with pomegranate seeds. Drizzle with balsamic dressing and serve with sliced tenderloin.