Pork Tenderloin & Spinach Salad with Shallot Dressing

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

Ingredients

  • 2 cloves garlic, chopped 1/3 cup extra-virgin olive oil
  • ½ cup dried cranberries
  • 1 tsp. chopped fresh rosemary
  • Salt and freshly ground black pepper
  • 8 very thin slices red onion (optional)
  • 1 tsp. Dijon-style mustard
  • ½ cup toasted walnuts
  • + 8 more ingredients
    • 1 Tbs. olive oil
    • 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

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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