Raspberry Walnut Pork Salad

Contributed By: Parker


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


1. 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. In a large skillet over medium heat, cook pork in oil in batches for 2 to 3 minutes on each side or until meat is no longer pink. Remove and keep warm.
3. 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 for 6 to 8 minutes or until slightly thickened. Stir in the rosemary, sage and remaining salt and pepper. Remove from the heat.
4. 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.

Helpful Hints:

Raspberry, rosemary, Gorgonzola and walnuts combine to make a pork dish that's bursting with flavor.
TOTAL TIME: Prep: 30 min. Cook: 20 min.
YIELD: 6 servings.
Nutrition Facts
1 serving: 398 calories, 17g fat (4g saturated fat), 71mg cholesterol, 415mg sodium, 34g carbohydrate (25g sugars, 2g fiber), 30g protein.

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