Ingredients
1-1/2 pounds pork tenderloins, cut into 1-inch slices1/3 cup ground walnuts2 tablespoons all-purpose flour1/2 teaspoon salt, divided1/2 teaspoon coarsely ground pepper, divided4-1/2 teaspoons walnut oil1/3 cup chopped shallot1 medium pear, chopped3/4 cup reduced-sodium chicken broth3/4 cup seedless raspberry preserves1/2 cup raspberry vinegar2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed2 teaspoons minced fresh sage2 packages (6 ounces each) fresh baby spinach1/2 cup crumbled Gorgonzola cheese1/2 cup chopped walnuts, toasted
Preparation
Flatten pork slices to 1/2-in. thickness. In a shallow dish, combine the ground walnuts, flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork, a few pieces at a time, and turn to coat.
In a large skillet over medium heat, cook pork in oil in batches on each side or until meat is no longer pink, 2-3 minutes. Remove and keep warm.
In the same skillet, saute shallot until tender. Add pear; cook 1 minute longer. Add the broth, preserves and vinegar. Bring to a boil; cook until slightly thickened, 6-8 minutes. Stir in the rosemary, sage and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Remove from the heat.
Place spinach in a large bowl. Add pear mixture; toss to coat. Divide among 6 plates; top each with pork. Sprinkle with cheese and chopped walnuts.
