Pork Tenderloin & Spinach Salad with Shallot Dressing

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

Ingredients

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

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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