Raspberry - Walnut Pork Spinach Salad Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 pork tenderloins (1 lb. each) cut into ½" slices, ⅓ cup ground walnuts, ½ tsp. salt, ½ tsp pepper,
4½ tsp. walnut oil, ¼ cup balsamic vinegar, ⅓ cup chopped shallot, medium pear (chopped), ½ cup
chicken broth, 1 cup raspberry preserves, ½ cup raspberry vinegar, 2 tsp. minced fresh rosemary,
2 tsp. minces fresh sage, 2 bags (6oz. each) fresh baby spinach, ½ cup crumbled Gorgonzola
cheese, ½ cup chopped walnuts (toasted)
|
|
Directions: |
Directions:1. In a large resealable plastic bag, combine vinegar, 2 tbsps. walnut oil, walnuts. Add the pork; seal bag and turn to coat. Refrigerate 8 hours.
2. In a parchment lined baking pan, place pork pieces in pan and broil 6 " from heat for 2-3 minutes on
each side or until tender. Keep warm.
3. In a large skillet over medium heat, add remaining walnut oil, saute shallot until tender. Add pear;
cook another minute. Add broth, preserves, and vinegar. Bring to a boil; cook until slightly thickened,
6-8 minutes. Stir in rosemary, sage, salt, pepper. Remove from heat.
4. Place spinach in a large bowl. Add the pear mixture; toss to coat. Divide among 6 plates, top
each with pork. Sprinkle with cheese and chopped walnuts. |
|
Number Of
Servings: |
Number Of
Servings:6 servings |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Raspberries and walnuts added to this pork is outstanding.
|
|
This recipe for Raspberry - Walnut Pork Spinach Salad is from