Raspberry-Walnut Pork Salad Recipe

Name: Raspberry-Walnut Pork Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 pounds pork tenderloins, cut into 1-inch slices; 1/3 cup ground walnuts; 2 tablespoons all-purpose flour; 1/2 teaspoon salt, divided; 1/2 teaspoon coarsely ground pepper, divided; 4-1/2 teaspoons walnut oil; 1/3 cup chopped shallot; 1 medium pear, chopped; 3/4 cup reduced-sodium chicken broth; 3/4 cup seedless raspberry preserves; 1/2 cup raspberry vinegar; 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed; 2 teaspoons minced fresh sage; 2 packages (6 ounces each) fresh baby spinach; 1/2 cup crumbled Gorgonzola cheese; 1/2 cup chopped walnuts, toasted

Servings: persons

1-1/2 pounds pork tenderloins, cut into 1-inch slices
1/3 cup ground walnuts
2 tablespoons all-purpose flour
1/2 teaspoon salt, divided
1/2 teaspoon coarsely ground pepper, divided
4-1/2 teaspoons walnut oil
1/3 cup chopped shallot
1 medium pear, chopped
3/4 cup reduced-sodium chicken broth
3/4 cup seedless raspberry preserves
1/2 cup raspberry vinegar
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 teaspoons minced fresh sage
2 packages (6 ounces each) fresh baby spinach
1/2 cup crumbled Gorgonzola cheese
1/2 cup chopped walnuts, toasted

1
Flatten pork slices to 1/2-in. thickness. In a shallow dish, combine the ground walnuts, flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork, a few pieces at a time, and turn to coat.
2
In a large skillet over medium heat, cook pork in oil in batches for 2-3 minutes on each side or until meat is no longer pink. Remove and keep warm.
3
In the same skillet, saute shallot until tender. Add pear; cook 1 minute longer. Add the broth, preserves and vinegar. Bring to a boil; cook for 6-8 minutes or until slightly thickened. Stir in the rosemary, sage and remaining salt and pepper. Remove from the heat.
4
Place spinach in a large bowl. Add pear mixture; toss to coat. Divide among six plates; top each with pork. Sprinkle with cheese and chopped walnuts.

1064

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1-1/2 pounds pork tenderloins, cut into 1-inch slices, 1/3 cup ground walnuts, 2 tablespoons all-purpose flour, 1/2 teaspoon salt, divided, and more.

Yes, Raspberry-Walnut Pork Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Raspberry-Walnut Pork Salad

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