Warm Pork Salad

Warm Pork Salad
Servings: 4 Marinate 20 mins Broil 30 mins


  • 1 boneless pork tenderloin (about 1-1/4 pounds)
  • 1 bottle (11 ounces) fat-free raspberry vinaigrette
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 packages (5.5 ounces each) almond and cranberry baby spinach salad

Make It

1. 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. 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. Place baby spinach salad with almonds and cranberries in large salad bowl. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.

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 Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 271, Fat, total (g): 5, chol. (mg): 84, sat. fat (g): 2, carb. (g): 21, fiber (g): 2, pro. (g): 32, sodium (mg): 488, Percent Daily Values are based on a 2,000 calorie diet.