Wednesday, May 27, 2009
Grilled Organic Pork Tenderloin & Spinach Salad
Hey divas, as always, my life has been full of wonderful, healthy foods. So many in fact, that I have to share them with you! If you read my blog, then hopefully you caught my fantastic grilled organic pork tenderloin recipe I posted this week (click here to read). The pork, rubbed with herbs and olive oil and cooked to medium rare perfection on the grill, was positively delicious. Lucky for me, I also ended up with some leftovers after the meal was finished.
The next night as I prepared my braised white bean cassoulet, Kuzak mentioned that he was starving. "When's dinner?" he asked hopefully. I glanced at my timer and noticed that well over an hour was left (braising takes some serious time!). So to satiate our hunger, I threw the leftover pork together with spinach and served it with a sherry shallot vinagerette. It was great, light, refreshing and perfect to tide us over until dinner.
Domestic Diva's Grilled Organic Pork Tenderloin & Spinach Salad
1 cup grilled pork tenderloin, diced (click here for recipe)
4 cups spinach
2 tbsp sherry vinegar
1/4 olive oil
1 shallot, chopped
salt and pepper
In a small bowl, whisk the olive oil slowly into the sherry vinegar. Add the shallots and season to taste with salt and pepper. Heat a small skillet over medium high heat. Add the vinagerette and the pork, sauting for a few minutes until warmed. Toss with the spinach, sprinkle with some parmesan and serve. Enjoy!
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