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Pork Tenderloin Salad With Raspberry Maple Dressing
This succulent Raspberry Maple Dressing can be used as a marinade and dressing. Try it first on this tender pork salad recipe for an irresistible lunch.
Ingredients
Raspberry Maple Dressing:
- 1/3 cup (75 mL) E.D.SMITH® No Sugar Added Raspberry
- 2 tbsp (30 mL) olive oil
- 1/3 cup (75 mL) apple cider vinegar
- 1 tbsp (15 mL) maple syrup
- 1 tbsp (15 mL) grainy or Dijon mustard
- 2 cloves garlic minced
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) freshly ground pepper
Pork:
- 2 pork tenderloins each 12 to 16 oz/350 to 500 g
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) freshly ground pepper
- 1 tbsp (15 mL) olive oil
- 4 cups (1 L) arugula
- 4 cups (1 L) chopped radicchio
- 1 cup (250 mL) raspberries
- 1/3 cup (75 mL) toasted chopped walnuts
Directions
- Raspberry Maple Dressing: Whisk jam, vinegar, oil, maple syrup, mustard, garlic, salt and pepper until combined; divide in half.
- Preheat oven to 425°F (220°C). Pat pork dry with paper towel; season with salt and pepper. In large nonstick skillet, heat oil over medium-high heat; sear pork for 4 to 6 minutes or until browned all over. Brush pork evenly with half of the dressing. Place on parchment paper–lined baking sheet; bake for 15 to 18 minutes or until instant-read thermometer registers 155°F (70°C) when inserted into the thickest portion of the meat. Let stand for 10 minutes.
- Slice pork; set aside. In large bowl, toss arugula and radicchio with remaining dressing until coated. Transfer to serving dish; top with pork tenderloin slices, raspberries and walnuts.
Tips
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Use any of your favourite berry E.D.SMITH® jams in the dressing.
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For restaurant flair, add 1/3 cup (75 mL) torn basil leaves to the salad greens.
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Time-Saver Tip: Replace pork tenderloin with cooked pork, or beef
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Cover and refrigerate any remaining dressing for up to 5 days.
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Replace walnuts with toasted almonds or pecans if desired.
