Pork Tenderloin & Spinach Salad with Shallot Dressing

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

Ingredients

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