RASPBERRY-WALNUT PORK SALAD RECIPE

Raspberry-Walnut Pork Salad Recipe image

Provided by á-2421

Number Of Ingredients 16

2 pork tenderloins (3/4 lb each) cut into 1 inch slices
1/3 cup ground walnuts
2 Tbsp flour
1/2 tsp salt, divided
1/2 tsp coarsely ground pepper, divided
4 1/2 tsp 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 tsp minced fresh rosemary or 1/2 tsp dried rosemary, crushed
2 ts fresh minced sage
2 pkg (6 oz/170 g each) fresh baby spinach
1/2 cup crumbled Gorgonzola cheese
1/2 cup chopped walnuts, toasted

Steps:

Flatten tenderloin slices to 1/2 inch thickness. In a large bowl, combine the ground walnuts, flour, 1/4 tsp salt and 1/4 tsp pepper. Add the 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 browned. Remove and keep warm. In the same skillet, saute shallot until tender. Add pear; cook 1 minute longer. Add the chicken broth, preserves and vinegar. Bring to a boil; cook until slightly thickened, 6-8 minutes. Stir in the rosemary, sage and the remaining salt and pepper. remove from heat. Place spinach in a large bowl. Add pear mixture; toss to coat. Divide among 6 plates; top each with pork. Sprinkle with cheese an chopped walnuts.