Pork goes really well with the sweetness of cranberries, and also goes well with the savory taste of thyme. This salad has more sweet components that most salads, but it is balanced with some savory and sour aspects.
For this recipe, I use pork tenderloin. This is a lean cut of meat as long as you cut off the fat surrounding the tenderloin. The pork is sliced very thinly and cooked over the stove. this particular time I made this recipe, I just cooked it in a little bit of olive oil over the stove. Other times I have first dipped the pork in a seasoned flour mixture. The seasoned flour has pepper and fresh thyme in it. The flour coating gives the pork a slightly different flavor. Pork tenderloin is a strongly flavored meat, and I think the flour coating helps tone that down just a little. Both ways it tastes good, so the option is up to you.
The salad dressing is atypical because it is cooked over the stove. Simmering the dressing for a while lets the dressing reduce and thicken. It also allows time for the flavors to develop.
What you'll need:
- 8oz pork tenderloin, trimmed
- 1/2 firm pear, thinly sliced
- 1/4 cup dried cranberries
- 2 tbsp fresh thyme leaves
- 1/2 cup dry white wine
- 3 tbsp olive oil
- 2 tbsp finely chopped shallots
- 3 1/2 cups salad greens
What to do:
1. Slice pork in 1/4" slices. Set aside.
2. Heat 1 tbsp olive oil in a sauce pan. Cook shallots until transluscent. Add in wine and simmer 3 minutes. Add in dried cranberries and thyme and keep at a low simmer for 5 to 8 minutes, until thickened.
3. Heat a skillet over medium, high heat. Add 1 tbsp olive oil. When hot, add pork slices and cook 2 minutes each side.
4. Using 2 plates or salad bowls, plate salad greens and sprinkle with 1/2 tbsp olive oil on each salad. Top with cooked meat, sliced pear, and salad dressing.
For this recipe, I use pork tenderloin. This is a lean cut of meat as long as you cut off the fat surrounding the tenderloin. The pork is sliced very thinly and cooked over the stove. this particular time I made this recipe, I just cooked it in a little bit of olive oil over the stove. Other times I have first dipped the pork in a seasoned flour mixture. The seasoned flour has pepper and fresh thyme in it. The flour coating gives the pork a slightly different flavor. Pork tenderloin is a strongly flavored meat, and I think the flour coating helps tone that down just a little. Both ways it tastes good, so the option is up to you.
The salad dressing is atypical because it is cooked over the stove. Simmering the dressing for a while lets the dressing reduce and thicken. It also allows time for the flavors to develop.
Pork Salad with Thyme-Cranberry Dressing
- 8oz pork tenderloin, trimmed
- 1/2 firm pear, thinly sliced
- 1/4 cup dried cranberries
- 2 tbsp fresh thyme leaves
- 1/2 cup dry white wine
- 3 tbsp olive oil
- 2 tbsp finely chopped shallots
- 3 1/2 cups salad greens
What to do:
1. Slice pork in 1/4" slices. Set aside.
2. Heat 1 tbsp olive oil in a sauce pan. Cook shallots until transluscent. Add in wine and simmer 3 minutes. Add in dried cranberries and thyme and keep at a low simmer for 5 to 8 minutes, until thickened.
3. Heat a skillet over medium, high heat. Add 1 tbsp olive oil. When hot, add pork slices and cook 2 minutes each side.
4. Using 2 plates or salad bowls, plate salad greens and sprinkle with 1/2 tbsp olive oil on each salad. Top with cooked meat, sliced pear, and salad dressing.
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