Pork Tenderloin & Spinach Salad with Shallot Dressing

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

Ingredients

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

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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