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Pork Tenderloin & Spinach Salad with Shallot Dressing

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

Ingredients

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

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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