Raspberry-walnut Pork Salad
Combine raspberry, herbs, Gorgonzola and walnuts to make a pork dish that’s bursting with flavor. It’s perfect for a light summer lunch or dinner.
—Virginia Anthony, Jacksonville, FL
Prep: 30 min. • Cook: 20 min. Makes: 6 servings
2 pork tenderloins
(³ ₄ lb. each), cut into 1-in. slices
¹ ₃ cup ground walnuts 2 Tbsp. all-purpose flour ¹ ₂ tsp. salt, divided
¹ ₂ tsp. coarsely ground
pepper, divided
4¹ ₂ tsp. walnut oil
¹₃ cup chopped shallot 1 medium pear,
chopped
³₄ cup reduced-sodium
chicken broth
³₄ cup seedless
raspberry preserves ¹₂ cup raspberry vinegar 2 tsp. minced fresh rosemary or ¹ ₂ tsp. dried rosemary, crushed
2 tsp. minced fresh sage 2 pkg. (6 oz. each)
fresh baby spinach ¹ ₂ cup crumbled
Gorgonzola cheese
¹ ₂ cup chopped walnuts,
toasted
1. Flatten tenderloin slices to ¹₂-in. thickness. In a large bowl, combine the ground walnuts, flour, ¹₄ tsp. salt and ¹₄ tsp. pepper. Add the 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 2-3 minutes on each side or until browned. Remove and keep warm.
3. 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 rosemary, sage and the remaining salt and pepper. Remove from the heat.
4. Place spinach in a large bowl. Add pear mixture; toss to coat. Divide among six plates; top each with pork. Sprinkle with cheese and chopped walnuts.
Per serving: 398 cal.,
17g fat (4g sat. fat), 71mg chol., 415mg sod., 34g carb. (25g sugars, 2g fiber),
30g pro.