Warm Pork Salad with Apples

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

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Nutritional Information

Amount per serving
  • Calories: 237
  • Calories from fat: 0.0%
  • Fat: 11g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 4.3g
  • Protein: 23.4g
  • Carbohydrate: 12g
  • Fiber: 2.1g
  • Cholesterol: 63mg
  • Iron: 1.6mg
  • Sodium: 344mg
  • Calcium: 16mg

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. 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. 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. 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
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