Thursday, January 2, 2014

Pecan-Crusted Pork Tenderloin and Spinach Salad

Spinach Salad with Apple and Maple Vinaigrette
recipe adapted from Byerly and Lund's Cookbook
Maple-Cider Vinaigrette
  • 3 TB. cider vinegar
  • 1/4 cup pure maple syrup
  • 1 tsp. apple pie spice 
  • 1/8 tsp. dry mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/2 cup olive oil

  • 1 small package fresh baby spinach or mixed greens
  • 2 Gala or Honey Crisp apples, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 3/4 cup dried cranberries or cherries
  • 1 prepared package glazed pecans
  • 1 (4-oz.) package crumbled goat cheese or Feta
Vinaigrette: Whisk together cider vinegar and next 5 ingredients. Gradually whisk in oil until well blended.
Salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans and goat cheese. Serve salad with any remaining vinaigrette.
Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.

Pecan-Crusted Pork Tenderloin with Balsamic Strawberry Sauce
Cook's notes:The original recipe is from
The recipe was advertised as an appetizer over herbed cream cheese crostini. I used the basic recipe as a entree. Chicken cutlets could be substituted for the pork.
Serves 6
  • 1 cup ground pecans
  • 1 cup bread crumbs (I used whole wheat bread-2 slices)
  • 2 TB. brown sugar
  • 1/2 tsp. of each; thyme, Rosemary, parsley, herbes de Provence
  • optional 1/8 tsp. red pepper flakes
  • 2 large eggs
  • 2 LBS. pork tenderloin
  • In a food processor pulse bread slices, add in pecans, salt/pepper, spices and pulse again
  • Place crumb mixture in a shallow bowl
  • In a separate bowl whisk 2 eggs
  • Dredge pork first in egg mixture, then crumb mixture and place in a baking pan or rimmed cookie sheet that has been greased
  • Cover with foil and bake at 350 degrees for 30 minutes, turn and bake another 15 minutes or until meat is done
  • Let meat rest 10 minutes before serving
Balsamic Strawberry Sauce
  • 2 cups chopped fresh strawberries
  • 2 TB. sugar
  • 2 TB. balsamic vinegar
  • 2 TB. cornstarch
  • 2 minced garlic cloves
  • 1/3 cup chicken broth
  • 1/3 cup strawberry preserves
  • Saute minced garlic cloves in 1 TB olive oil-2-3 minutes
  • Add to pan 1 cup sliced strawberries, sugar and vinegar
  • Bring to a boil over medium high heat, reduce heat and simmer 5 minutes, stirring frequently
  • In a small bowl combine cornstarch and chicken broth, stir until smooth
  • Add to strawberry mixture on stove and whisk till blended
  • Stir in strawberry preserves and bring to a boil, reduce heat and cook till thickened
  • Add in remaining 1 cup sliced strawberries and cool to room temperature before serving or refrigerate until needed    
Suggested side: haricot (thin) green beans mixed with sauteed mushroom and almonds 


1 comment:

  1. I wish I shared your enthusiasm for cooking. You always feature the best-looking/sounding dishes here.