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Raspberry - Walnut Pork Spinach Salad Recipe

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This recipe for Raspberry - Walnut Pork Spinach Salad, by , is from Joey Pavia personal favorites for 44 years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joseph Pavia

Category:
Category:

Ingredients:  
Ingredients:  
2 pork tenderloins (1 lb. each) cut into " slices, ⅓ cup ground walnuts, tsp. salt, tsp pepper,
4 tsp. walnut oil, cup balsamic vinegar, ⅓ cup chopped shallot, medium pear (chopped), cup
chicken broth, 1 cup raspberry preserves, cup raspberry vinegar, 2 tsp. minced fresh rosemary,
2 tsp. minces fresh sage, 2 bags (6oz. each) fresh baby spinach, cup crumbled Gorgonzola
cheese, 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.

 

 

 

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