Pork Tenderloin & Spinach Salad with Shallot Dressing

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

Ingredients

  • 1 tsp. chopped fresh rosemary
  • 2 cloves garlic, chopped 1/3 cup extra-virgin olive oil
  • 1 tsp. chopped fresh thyme
  • 1 tsp. Dijon-style mustard
  • 3 Tbs. balsamic vinegar
  • 6 whole shallots, peeled and quartered
  • 1 large ripe, firm pear, peeled, cored, and thinly sliced
  • + 8 more ingredients
    • 1 Tbs. olive oil
    • ½ cup dried cranberries
    • Salt and freshly ground black pepper
    • 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
    • 8 very thin slices red onion (optional)

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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