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Pork: Warm Pork & Raspberry Salad

Ingredients

  • 1 to 1-1/4 pounds pork tenderloin
  • 2 Tbls. olive oil, divided
  • salt and pepper, to taste
  • 1/4 c. sliced red onion
  • 1 garlic clove, minced
  • 1/2 c. chicken broth
  • 1/3 c. raspberry vinegar or raspberry balsamic vinegar
  • 1/2 c. seedless raspberry preserves (Smucker’s Simply Fruit)
  • 1/2 t. dried rosemary, crushed
  • 1/2 t. rubbed sage
  • salt & pepper to taste
  • 4 cups spring mix & romaine salad greens
  • 1/2 c. crumbled Gorgonzola or low-fat Feta cheese
  • 1/2 c. chopped pecans, toasted
  • 1/2 c. grape tomatoes
  • fresh raspberries (at room temperature), optional

Instructions

Slice pork into 16 pieces. Season with salt and pepper.

In a large skillet, heat 1 tablespoon oil over medium-high heat. Add pork; cook 3-4 minutes on each side, or until pork is golden brown. Remove to a plate; keep warm (cover with foil).

In the same skillet, sauté 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 2-3 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. Or toss greens and third of the sauce in a bowl, then transfer to a platter of your choice.

Sprinkle with the cheese, pecans and tomatoes. Top with warm pork slices; serve with remaining sauce.

Add fresh raspberries, if desired

NOTE: Serves 4