1 to 1-1/4 pounds pork tenderloin
2 Tbls. olive oil, divided
salt and pepper, to taste
1/4 c. sliced red onion
1 garlic clove, minced
1/2 c. chicken broth
1/3 c. raspberry vinegar or raspberry balsamic vinegar
1/2 c. seedless raspberry preserves (Smucker’s Simply Fruit)
1/2 t. dried rosemary, crushed
1/2 t. rubbed sage
salt & pepper to taste
4 cups spring mix & romaine salad greens
1/2 c. crumbled Gorgonzola or low-fat Feta cheese
1/2 c. chopped pecans, toasted
1/2 c. grape tomatoes
fresh raspberries (at room temperature), optional
Slice pork into 16 pieces. Season with salt and pepper.
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add pork; cook 3-4 minutes on each side, or until pork is golden brown. Remove to a plate; keep warm (cover with foil).
In the same skillet, sauté onion in remaining oil for 2 minutes. Add garlic; cook and stir for 30 seconds.
Add the broth, vinegar, preserves, rosemary and sage. Cook and stir 2-3 minutes or until sauce is reduced and thickened. Season with salt and pepper.
Place greens in a salad bowl; toss with a third of the sauce. Or toss greens and third of the sauce in a bowl, then transfer to a platter of your choice.
Sprinkle with the cheese, pecans and tomatoes. Top with warm pork slices; serve with remaining sauce.
Add fresh raspberries, if desired