Name: Raspberry-Walnut Pork Salad
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: 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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Raspberry-Walnut Pork Salad

1. 1-1/2 pounds pork tenderloins, cut into 1-inch slices -

2. 1/3 cup ground walnuts -

3. 2 tablespoons all-purpose flour -

4. 1/2 teaspoon salt, divided -

5. 1/2 teaspoon coarsely ground pepper, divided -

6. 4-1/2 teaspoons walnut oil -

7. 1/3 cup chopped shallot -

8. 1 medium pear, chopped -

9. 3/4 cup reduced-sodium chicken broth -

10. 3/4 cup seedless raspberry preserves -

11. 1/2 cup raspberry vinegar -

12. 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed -

13. 2 teaspoons minced fresh sage -

14. 2 packages (6 ounces each) fresh baby spinach -

15. 1/2 cup crumbled Gorgonzola cheese -

16. 1/2 cup chopped walnuts, toasted -

How to cook deliciously - Raspberry-Walnut Pork Salad

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.