Warm Pork Salad with Apples

Warm Pork Salad with Apples Recipe
Oxmoor House
Pork and apples are simply meant for each other. The pungent dressing marries well with tart Granny Smith apples.

Yield:

4 servings (serving size: 3 slices pork, 2 cups salad, and 1 teaspoon dressing)

Recipe from

Oxmoor House

Recipe Time

Prep: 6 Minutes
Cook: 7 Minutes

Nutritional Information

Calories 237
Caloriesfromfat 0.0 %
Fat 11 g
Satfat 2.3 g
Monofat 4.1 g
Polyfat 4.3 g
Protein 23.4 g
Carbohydrate 12 g
Fiber 2.1 g
Cholesterol 63 mg
Iron 1.6 mg
Sodium 344 mg
Calcium 16 mg

Ingredients

6 teaspoons olive oil, divided
1 (1-pound) pork tenderloin, cut into 12 slices
1 1/4 teaspoons ground cumin, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 tablespoons cider vinegar
2 teaspoons light brown sugar
1 (7-ounce) package torn radicchio and butter lettuce (such as Fresh Express Riviera)
1 large Granny Smith apple, cored and thinly sliced

Preparation

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with 1 teaspoon cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until done.

2. Combine vinegar, brown sugar, remaining 4 teaspoons oil, remaining 1/4 teaspoon cumin, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl, stirring with a whisk.

3. Place lettuce, apple, and 2 tablespoons dressing in a large bowl; toss gently to coat. Divide salad evenly among 4 plates; top each with 3 slices of pork, and drizzle remaining dressing evenly over pork.

Serve with: Pomegranate-Orange Sparkler

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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