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!!!
- Meals (32)
- Dessert (3)
-
Salad
(5)
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. :)