Pork Tenderloin & Spinach Salad with Shallot Dressing

Pork Tenderloin & Spinach Salad with Shallot Dressing
Photo by France Ruffenach

Ingredients

  • 1 bunch spinach (about 10 oz.), stemmed
  • 6 whole shallots, peeled and quartered
  • Salt and freshly ground black pepper
  • 1-¼ lb. pork tenderloin, rinsed and patted dry
  • 3 Tbs. balsamic vinegar
  • 1 large ripe, firm pear, peeled, cored, and thinly sliced
  • 1 tsp. chopped fresh thyme
  • + 8 more ingredients
    • 1 Tbs. olive oil
    • ½ cup toasted walnuts
    • 1 tsp. Dijon-style mustard
    • 8 very thin slices red onion (optional)
    • Salt and freshly ground black pepper
    • 1 tsp. chopped fresh rosemary
    • ½ cup dried cranberries
    • 2 cloves garlic, chopped 1/3 cup extra-virgin olive oil

In a medium bowl, whisk together the vinegar, mustard, and garlic. Slowly whisk in the olive oil until the mixture is smooth and emulsified. Add the herbs, season with salt and pepper, and mix well. Set aside.

View full recipe at Fine Cooking

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