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Warm Pork Salad with Apples

Oxmoor House
Prep time 6 mins
Cook time 7 mins
Yield 4 servings (serving size: 3 slices pork, 2 cups salad, and 1 teaspoon dressing)
Pork and apples are simply meant for each other. The pungent dressing marries well with tart Granny Smith apples.

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

Nutrition 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

How to Make It

  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.

  4. Serve with: Pomegranate-Orange Sparkler

Cooking Light Fresh Food Fast Weeknight Meals