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Maple-Pork Wilted Salad

Makes: 4 servings
Prep 25 mins Cook 6 mins
Maple-Pork Wilted Salad
  • 8  cups  fresh baby spinach or torn fresh spinach
  • 1  medium cucumber, peeled, seeded and chopped (about 1-1/2 cups)
  • 1/3  cup  thin red onion wedges
  • 12  ounces  pork tenderloin
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 2  tablespoons  olive oil
  • 2  tablespoons  finely chopped shallot (1 medium)
  • 1/4  cup  cider vinegar
  • 1/4  cup  pure maple syrup
  • 1/3  cup  shredded smoked gouda or cheddar cheese
  • 1/4  cup  butter-toffee glazed flavored sliced almonds or toasted sliced almonds

1. In a large bowl, combine spinach, cucumber, and onion; set aside. Trim pork tenderloin. Cut pork tenderloin crosswise into 1/4-inch-thick slices. Season slices with salt and pepper. In a large skillet cook pork in 1 tablespoon of the hot oil over medium-high heat for 2 to 3 minutes or until meat is just slightly pink in center, turning once. Add pork to bowl with spinach mixture; set aside.

2. For dressing, in the same skillet cook and stir the shallot in the remaining 1 tablespoon hot oil over medium heat about 2 minutes or until tender. Add vinegar and maple syrup. Simmer, uncovered, for 1-1/2 to 2 minutes or until slightly thickened. Season to taste with additional salt and pepper. Pour dressing over spinach mixture, toss to coat. Arrange salad on serving plates. Top with cheese and almonds. Makes 4 main-dish servings.

Nutrition Facts (Maple-Pork Wilted Salad)
  • Servings Per Recipe 4,
  • cal. (kcal) 325,
  • Fat, total (g) 15,
  • chol. (mg) 67,
  • sat. fat (g) 4,
  • carb. (g) 23,
  • fiber (g) 3,
  • pro. (g) 24,
  • sodium (mg) 349,
  • Potassium (mg) 791,
  • calcium (mg) 192,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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