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Recipes

Welcome to Today in the Valley’s Recipe Corner, brought to you by Main Street Market and Kelly’s Super! I hope you enjoy the different recipes I give on my program each Wednesday and remind you to shop and save locally! As always – ENJOY!!!

  • Salad

    BLACKBERRY SALAD WITH PORK - KELLY'S SUPER

    1 - 10 to 12 ounce pork tenderloin

    1/8 t. (both) salt and pepper

    1/2 C. blackberries and/or raspberries

    1/4 C. lemon juice

    3 T. olive oil

    3 T. honey

    1/8 t. (both) salt and pepper

    6 C. packaged mixed baby greens (spring mix)

    2 C. blackberries and/or raspberries

    1 C. grape tomatoes (sliced)

    2 T. pine nuts (roasted) *optional

    1) Preheat oven to 425 - place pork on rack in shallow roasting pan - roast uncovered 25-35 minutes.  Remove - cover with foil - let stand 5 minutes - slice into 1/4" thick.

    2) For blackberry vinaigrette - mix 1/2 C. berries with lemon juice, oil, honey, salt and pepper - blend until smooth.  Strain dressing through sieve - discard seeds.

    3) To serve, place salad greens in bowl or individual plates - top with berries, tomatoes, pine nuts and sliced pork.  Drizzle with vinaigrette.  ENJOY!!!

    ** To toast pine nuts - place in shallow pan - bake 350 for 5-7 minutes, shaking pan once or twice - watch closely so nuts don't burn.  :)

     

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