Warm Pork & Raspberry Salad (7-10-12)
July 10th, 2012 by Jim Field
- 1 to 1 1/4 pounds pork tenderloin
- salt & pepper to taste
- 2 tablespoons olive oil, divided\1/4 cup sliced red onion
- 1 garlic clove, minced
- 1/2 cup chicken broth
- 1/3 cup raspberry vinegar
- 1/2 cup seedless raspberry preserves
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon rubbed sage
- additional salt & pepper to taste
- 4 cups spring mix salad greens
- 1/2 cup crumbled blue cheese
- 1/2 cup chopped pecans, toasted
- 1/2 cup grape tomatoes
Slice pork tenderloin into 16 pieces. Season with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add pork; cook 3 to 4 minutes on each side or until pork is golden brown. Remove to a plate; 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, vinegar, preserves, rosemary and sage. Cook and stir 2 to 3 minutes or until sauce is reduced and thickened. Season with salt and pepper.
Place greens in a salad bowl; toss with a third of the sauce. Sprinkle with the cheese, pecans and tomatoes. Top with warm pork slices; serve with remaining sauce. YIELD: 4 servings.