Warm Spinach and Pork Salad with Waldorf Flavorings
 
 
by:
Serves: 4
Ingredients
  • 1 pork tenderloin (about 1 pound) cut crosswise into 12 medallions
  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
  • Salt and ground black pepper
  • 1 large crisp apple, cored and cut into medium dice
  • 2 celery stalks, cut into medium dice
  • ¼ large red onion, sliced medium-thick
  • 2 packed quarts factory-washed baby spinach
  • ¼ cup each dried cranberries and glazed walnut pieces
  • 1 tablespoon balsamic vinegar
Instructions
  1. Heat a large skillet over high heat. While skillet heats, toss pork medallions with 2 teaspoons of oil and a light sprinkling of salt and pepper. Add medallions to hot skillet and cook until well browned on one side, 3 to 4 minutes. Turn and continue to cook until well browned on remaining side and just cooked through, about 3 minutes longer. Transfer to a plate to rest. Heat 1 tablespoon of oil in the hot skillet; add apples, celery and onion; saute until golden brown and crisp-tender, about 2 minutes.
  2. Meanwhile, place spinach, cranberries, and walnuts in a large bowl. Add remaining 2 tablespoons of oil and a sprinkling of salt and pepper; toss to coat. Add balsamic vinegar and accumulated pork juices; toss to coat. Add warm vegetables and give it a final toss, adjusting flavors, including more vinegar, if necessary. Divide salad among 4 plates; top each with a portion of warm pork and serve.
Recipe by Three Many Cooks at https://threemanycooks.com/videos/two-fall-salads-the-video/