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Seared pork medallion salad with warm cranberry and pecan dressing

Source of Recipe

Penny


List of Ingredients

Seared pork medallion salad with warm cranberry and pecan dressing from Penny


1 pork tenderloin, silver skin removed and sliced into 16 medallions
1/2 cup extra virgin olive oil, divided
salt and pepper to taste

For the salad:
Enough baby greens for 4 salads
3/4 cup sliced red onions
1 cup sliced tomatoes
You can add other veggies if you would like

For the dressing:
1/4 cup balsamic vinegar
1/4 cup dried cranberries
1/4 cup pecan pieces
pinch salt
pinch sugar


Recipe



Prepare the salad. Season the pork with the salt and pepper. Heat half the oil in a saute pan. When hot place the medallions in the oil. Cook for 3 minutes on either side. Transfer four medallions to each salad (note: you may need to cook the pork in batches, if so , use the same pan)

While pan is still hot, add the vinegar, cranberries, pecans, salt and sugar. Cook for one minute and add remaining olive oil. Heat through and drizzle over salads.