Pork Tenderloin & Spinach Salad with Shallot Dressing

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

Ingredients

  • 8 very thin slices red onion (optional)
  • 1 tsp. chopped fresh rosemary
  • 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
  • ½ cup dried cranberries
  • + 8 more ingredients
    • Salt and freshly ground black pepper
    • 6 whole shallots, peeled and quartered
    • 1 tsp. Dijon-style mustard
    • ½ cup toasted walnuts
    • 1 Tbs. olive oil
    • 1 bunch spinach (about 10 oz.), stemmed
    • 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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