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Warm Pork and Raspberry Salad Recipe

Photo by: Taste of Home Warm Pork and Raspberry Salad Recipe

For a light and refreshing salad that is fancy enough to serve to guests, try this recipe. The pork roast is so tender and delicious which is paired well with the raspberry preserves.—Taste of Home Cooking School, Greendale, Wisconsin

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Warm Pork and Raspberry Salad Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

Ingredients

1 to 1-1/4 pounds pork tenderloin
2 tablespoons olive oil, divided
1/4 cup sliced red onion
1 garlic clove, minced
1/2 cup chicken broth
1/3 cup raspberry vinegar
1/2 cup seedless raspberry preserves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon rubbed sage
Salt and pepper to taste
4 cups spring mix salad greens
1/2 cup crumbled Gorgonzola cheese
1/2 cup chopped pecans, toasted
1/2 cup grape tomatoes

Directions

Slice pork into 16 pieces. Season with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add pork; cook 3-4 minutes on each side or until pork is golden brown. Remove to a plate; keep warm.
In the same skillet, saute onion in remaining oil for 2 minutes. Add garlic; cook and stir for 30 seconds. Add the broth, vinegar, preserves, rosemary and sage. Cook and stir 2-3 minutes or until sauce is reduced and thickened. Season with salt and pepper.
Place greens in a salad bowl; toss with a third of the sauce. Sprinkle with the cheese, pecans and tomatoes. Top with warm pork slices; serve with remaining sauce. Yield: 4 servings.

Originally published as Warm Pork and Raspberry Salad in Taste of Home Cooking School Collection Spring 2009, p45

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