Raspberry-Walnut Pork Salad

• 1-1/2 pounds pork tenderloins, cut into 1-inch slices
• 1/3 cup ground walnuts
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt, divided
• 1/2 teaspoon coarsely ground pepper, divided
• 4-1/2 teaspoons walnut oil
• 1/3 cup chopped shallot
• 1 medium pear, chopped
• 3/4 cup reduced-sodium chicken broth
• 3/4 cup seedless raspberry preserves
• 1/2 cup raspberry vinegar
• 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 2 teaspoons minced fresh sage
• 2 packages (6 ounces each) fresh baby spinach
• 1/2 cup crumbled Gorgonzola cheese
• 1/2 cup chopped walnuts, toasted

1. 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.
2. In a large skillet over medium heat, cook pork in oil in batches for 2-3 minutes on each side or until meat is no longer pink. Remove and keep warm.
3. 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 for 6-8 minutes or until slightly thickened. Stir in the rosemary, sage and remaining salt and pepper. Remove from the heat.
4. Place spinach in a large bowl. Add pear mixture; toss to coat. Divide among six plates; top each with pork. Sprinkle with cheese and chopped walnuts.

pork tenderloins, ground walnuts, flour, salt, ground pepper, walnut oil, shallot, pear, chicken broth, seedless raspberry preserves, raspberry vinegar, fresh rosemary, fresh sage, baby spinach, gorgonzola cheese, walnuts

Taken from www.tasteofhome.com/recipes/raspberry-walnut-pork-salad/ (may not work)