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Warm Pork and Raspberry Salad

 Warm Pork and Raspberry Salad
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
4 ServingsPrep/Total Time: 20 min.


  • 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.

2 of 2

Warm Pork and Raspberry Salad (continued)

Directions (continued)

  • Sprinkle with cheese, pecans and tomatoes. Top with warm pork
  • slices; serve with remaining sauce. Yield: 4 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.