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
- 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.
Originally published as Warm Pork and Raspberry Salad in Taste of Home Cooking School Collection Spring 2009, p45
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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