Warm Pork and Raspberry Salad
1 lb. pork tenderloin
2 T OLIVE MILL olive oil, such as Arbequina
¼ cup sliced red onion
1 garlic clove, minced
½ cup chicken broth
½ cup OLIVE MILL Raspberry Balsamic
½ t. dried rosemary, crushed
½ t. rubbed sage
Salt and pepper to taste
4 cups spring mix salad greens
½ cup crumbled Gorgonzola cheese
½ cup chopped pecans, toasted
½ cup grape tomatoes
Slice pork into 16 pieces. Season with salt nad pepper. In a large skillet, heat 1 T. oil over medium heat. Add pork; cook 3-4 minutes on each side until pork is golden brown. Remove to a plate; keep warm. In the same skillet, sauté onion in remaining oil for 2 minutes. Add garlic; cook and stir for 30 seconds. Add the broth, balsamic, rosemary and sage. Cook and stir 2-3 minutes until sauce is thick. Season with salt and pepper. Place greens in a salad bowl; toss with half of the sauce. Sprinkle with the cheese, pecans and tomatoes. Top with pork slices and serve remaining sauce on the side.
