Pork Tenderloin & Spinach Salad with Shallot Dressing

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

Ingredients

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

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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