Warm Spinach Salad with Pork and Pears

Warm Spinach Salad with Pork and Pears
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ teaspoon black pepper, divided
  • 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 slices
  • Cooking spray
  • 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 slices
  • 3 tablespoons sherry vinegar or red wine vinegar
  • 1 (5-ounce) package baby spinach
  • 1 tablespoon extra-virgin olive oil
  • + 5 more ingredients
    • 2 tablespoons crumbled blue cheese
    • 2 cups thinly sliced Anjou or Bartlett pear (about 2)
    • 3 tablespoons water
    • ¼ cup golden raisins
    • ½ teaspoon salt, divided

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add pork to pan; cook 4 minutes on each side or until browned. 2. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, 3 tablesp...

View full recipe at My Recipes

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