Raspberry-Walnut Pork Salad

16 ingredients
4 steps

Ingredients

  • 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

Directions

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

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