Pork and apples are simply meant for each other. The pungent dressing marries well with tart Granny Smith apples.
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
How to Make It
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.
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.
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
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