WARM PORK AND RASPBERRY SALAD

Warm Pork and Raspberry Salad image

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 14

1 to 1-1/4 pounds pork tenderloin
Salt and pepper to taste
2 tablespoons olive oil, divided
1/4 cup sliced red onion
1 garlic clove, minced
1/2 cup chicken broth
1/2 cup seedless raspberry preserves
1/3 cup raspberry vinegar
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon rubbed sage
4 cups spring mix salad greens
1/2 cup crumbled Gorgonzola cheese
1/2 cup chopped pecans, toasted
1/2 cup grape tomatoes

Steps:

Slice pork into 16 pieces. Season with salt and pepper. In a large skillet over medium-high heat, cook pork in 1 tablespoon oil until no longer pink. Remove and keep warm., In the same skillet, saute onion in remaining oil for 2 minutes. Add garlic; cook and stir for 30 seconds. Add the broth, preserves, vinegar, rosemary and sage. Cook and stir 2-3 minutes or until sauce is thickened. Season with salt and pepper., Place greens in a salad bowl; toss with a third of the sauce. Sprinkle with cheese, pecans and tomatoes. Top with warm pork slices; serve with remaining sauce.

Nutrition Facts :