Berry Spinach Salad with Pork Tenderloin

SpinachSaladPorkTenderloin

I bought some fresh spinach at the farmers market this morning. While shopping, I also found some very nice blackberries and raspberries. I thought that would make a nice salad with candied pecans and goat cheese. Adding sliced grilled pork tenderloin in the middle made it an easy dinner salad. I cheated and bought some crispy onion topping from the store. Unfortunately, you could tell they were store bought.

Berry Spinach Salad with Pork Tenderloin

Ingredients:

  • 2 pound pork tenderloin, seasoned the way you like it
  • 2 bunches fresh spinach
  • 1/2 pint black berries
  • 1/2 pint raspberries
  • handful pecans
  • crumbled goat cheese
  • crispy onions
  • 1 Tbsp butter
  • 1 Tbsp brown sugar
  • 1/4 cup balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • 1/2 lemon, zested and juiced

Instructions:

  1. Start grilling the pork tenderloin on low.
  2. Melt butter and brown sugar in a skillet.
  3. Throw in the pecan and a little salt.
  4. Thoroughly coat and cook them until covered.
  5. Set aside to cool.
  6. Wash and arrange your spinach on your favorite platter.
  7. Add berries, crispy onions, goat cheese, and pecans.
  8. In a bowl, whisk olive oil, balsamic vinegar, lemon juice and zest with some fresh cracked black pepper.
  9. Once the pork tenderloin is done, allow to rest fr 5 minutes.
  10. Slice and arrange in the center of your salad.
  11. Drizzle with balsamic dressing and serve.
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