- 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 on each side or until meat is no longer pink, 2-3 minutes. 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 until slightly thickened, 6-8 minutes. Stir in the rosemary, sage and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Remove from the heat.
- Place spinach in a large bowl. Add pear mixture; toss to coat. Divide among 6 plates; top each with pork. Sprinkle with cheese and chopped walnuts.
1 serving: 398 calories, 17g fat (4g saturated fat), 71mg cholesterol, 415mg sodium, 34g carbohydrate (25g sugars, 2g fiber), 30g protein.