Pork Tenderloin & Spinach Salad with Shallot Dressing

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

Ingredients

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