Warm Pork and Raspberry Salad Recipe

5 2 2
Warm Pork and Raspberry Salad Recipe
Warm Pork and Raspberry Salad Recipe photo by Taste of Home
Publisher Photo

Warm Pork and Raspberry Salad Recipe

Read Reviews
5 2 2
Publisher Photo
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 and is paired well with the raspberry preserves. —Taste of Home Cooking School
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 to 1-1/4 pounds pork tenderloin
  • Salt and pepper to taste
  • 2 tablespoons olive oil, divided
  • 1/4 cup sliced red onion
  • 1 garlic clove, minced
  • 1/2 cup chicken broth
  • 1/2 cup seedless raspberry preserves
  • 1/3 cup raspberry vinegar
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon rubbed sage
  • 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 over medium-high heat, cook pork in 1 tablespoon oil until no longer pink. Remove and 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, preserves, vinegar, rosemary and sage. Cook and stir 2-3 minutes or until sauce is thickened. Season with salt and pepper.
Place greens in a salad bowl; toss with a third of the sauce. Sprinkle with 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

  • 1 to 1-1/4 pounds pork tenderloin
  • Salt and pepper to taste
  • 2 tablespoons olive oil, divided
  • 1/4 cup sliced red onion
  • 1 garlic clove, minced
  • 1/2 cup chicken broth
  • 1/2 cup seedless raspberry preserves
  • 1/3 cup raspberry vinegar
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon rubbed sage
  • 4 cups spring mix salad greens
  • 1/2 cup crumbled Gorgonzola cheese
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup grape tomatoes
  1. Slice pork into 16 pieces. Season with salt and pepper. In a large skillet over medium-high heat, cook pork in 1 tablespoon oil until no longer pink. Remove and keep warm.
  2. In the same skillet, saute onion in remaining oil for 2 minutes. Add garlic; cook and stir for 30 seconds. Add the broth, preserves, vinegar, rosemary and sage. Cook and stir 2-3 minutes or until sauce is thickened. Season with salt and pepper.
  3. Place greens in a salad bowl; toss with a third of the sauce. Sprinkle with 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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Reviews forWarm Pork and Raspberry Salad

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MY REVIEW
eep2750 User ID: 8271682 226511
Reviewed May. 18, 2015

"It's hard for me to get excited about salads, however, we LOVE this one. When I first saw it- I wasn't sure that this is something that would work for us but decided to give it a try. This is so unexpectedly delicious and easy to pull together. It's a must make."

MY REVIEW
wingsnutoo User ID: 2053266 167587
Reviewed Mar. 4, 2010

"This is by no doubt the best tasting salad that the whole family can enjoy. My son-in-law doesn't eat salads because they are "rabbit food." but he ate every bite and wanted more."

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