How about a light dinner?
Pork matches well to the sweetness of cider, but instead of braising, sear tenderloins for a quick weeknight salad with slices of fresh green pear. If the weather is too chilly to fire up the grill, use and indoor one or the broiler works just as well.
This salad will leave you wanting more. It is hearty enough to please a manly appetite but light enough to satisfy a woman's palate too.
This uses fresh pears, which are abundant right now. A perfect mix of salad, pork pears, and some crunchy sweet walnuts. The dressing? A simple sherry vinaigrette. A simple touch to a salad packed with flavors.
Eat Well 2013
Pork Tenderloin, Pear, and Glazed Walnut Salad
Adapted from Williams-Sonoma
½ c store bought glazed walnuts
2 pork tenderloins, each about 3/4 lb., trimmed
1 Tbs. olive oil
3 Tbs. chili lime rub (such as Mrs. Dash or Williams-Somoma)
For the vinaigrette:
7 Tbs. olive oil
2 ½ Tbs. sherry vinegar
Salt and freshly ground pepper, to taste
2 firm but ripe pears, preferably Bosc
6 handfuls (about 6 oz.) mixed salad greens
Preheat an oven to 350°F.
Prepare a hot fire in a grill, or preheat a broiler.
Brush the pork tenderloins with the olive oil and season with chili lime rub coating all sides. Grill or broil (4 inches from the heat source) turning occasionally to brown evenly, until an instant-read thermometer inserted into the thickest part of the meat registers 150°F or the pork is pale pink when cut in the thickest portion, about 12 minutes. Transfer to a cutting board, cover loosely with foil, and let rest for 2 to 3 minutes before slicing. Cut the pork crosswise into slices 1/4 inch thick.
To make the vinaigrette, in a small bowl, whisk together the olive oil, the vinegar, salt and pepper.
Halve, core and cut the pears lengthwise into very thin slices. In a large bowl, combine the greens, walnuts and vinaigrette and toss to mix well. Arrange the dressed greens on a platter or individual plates, top with the pork and pear slices and serve immediately. Serves 6.