Warm Pork Salad

Makes 4
Marinate 20 m
Broil 30 m



  1. 1 of 4 Heat broiler. Place pork in large plastic food-storage bag or shallow dish. In 1-cup measuring cup or small bowl, combine 1/2 cup raspberry vinaigrette, 1/4 teaspoon salt and 1/8 teaspoon pepper. Pour over pork in bag or in dish; marinate at room temperature 20 minutes.
  2. 2 of 4 Remove pork from bag or dish and place on broiler pan; discard remaining marinade. Broil 4 inches from heat 10 minutes. Turn pork over; broil 10 minutes. Turn again and broil another 10 minutes or until instant-read thermometer registers 145 degrees F. Let pork stand 10 minutes (temperature will rise to 160 degrees F while standing).
  3. 3 of 4 Place baby spinach salad with almonds and cranberries in large salad bowl. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  4. 4 of 4 Cut pork into 1/4-inch-thick slices. Toss spinach with 1/2 cup raspberry vinaigrette. Arrange pork slices over salad. Serve with remaining vinaigrette. Makes 4 servings.
Nutrition Information for Warm Pork Salad
Servings Per Recipe: 4
Per Serving: 271 kcal cal., 32 g pro., 488 mg sodium, 2 g fiber, 5 g Fat, total, 21 g carb., 2 g sat. fat, 84 mg chol.
© Copyright Meredith Corporation. All Rights Reserved.
Printed from FamilyCircle.com 07/17/2019