Slice pork into 16 pieces. Season with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add pork; cook 3-4 minutes on each side or until pork is golden brown. Remove to a plate; keep warm.
In the same skillet, saute onion in remaining oil for 2 minutes. Add garlic; cook and stir for 30 seconds. Add the broth, vinegar, preserves, rosemary and sage. Cook and stir 2-3 minutes or until sauce is reduced and thickened. Season with salt and pepper.
Place greens in a salad bowl; toss with a third of the sauce. Sprinkle with the cheese, pecans and tomatoes. Top with warm pork slices; serve with remaining sauce.
Originally Submitted
8/20/2011
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