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

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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