Pork Tenderloin & Spinach Salad with Shallot Dressing

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

Ingredients

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

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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