- 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
- 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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Warm Pork and Raspberry Salad
"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."
"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."