Raspberry-Walnut Pork Salad
Total TimePrep: 30 min. Cook: 20 min.
- 1-1/2 pounds pork tenderloins, cut into 1-inch slices
- 1/3 cup ground walnuts
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt, divided
- 1/2 teaspoon coarsely ground pepper, divided
- 4-1/2 teaspoons walnut oil
- 1/3 cup chopped shallot
- 1 medium pear, chopped
- 3/4 cup reduced-sodium chicken broth
- 3/4 cup seedless raspberry preserves
- 1/2 cup raspberry vinegar
- 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 2 teaspoons minced fresh sage
- 2 packages (6 ounces each) fresh baby spinach
- 1/2 cup crumbled Gorgonzola cheese
- 1/2 cup chopped walnuts, toasted
- Flatten pork slices to 1/2-in. thickness. In a shallow dish, combine the ground walnuts, flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork, a few pieces at a time, and turn to coat.
- In a large skillet over medium heat, cook pork in oil in batches for 2-3 minutes on each side or until meat is no longer pink. Remove and keep warm.
- In the same skillet, saute shallot until tender. Add pear; cook 1 minute longer. Add the broth, preserves and vinegar. Bring to a boil; cook for 6-8 minutes or until slightly thickened. Stir in the rosemary, sage and remaining salt and pepper. Remove from the heat.
- Place spinach in a large bowl. Add pear mixture; toss to coat. Divide among six plates; top each with pork. Sprinkle with cheese and chopped walnuts.
Nutrition Facts1 serving: 398 calories, 17g fat (4g saturated fat), 71mg cholesterol, 415mg sodium, 34g carbohydrate (25g sugars, 2g fiber), 30g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Jun 6, 2018
This was amazing. I couldn't find raspberry vinegary, so I used apple cider vinegar. I also used kale instead of spinach since that's what we had. Aside from that, I made it pretty much exactly as written. I'm a picky eater and my husband has super high standards, and yet we felt like we were eating at a restaurant. So yummy, and pretty easy to make.