A Pampered Chef Recipe- Blackberry Balsamic Pork Stir- Fry Salad

Directions:

1. For salad, slice strawberries with

Egg Slicer Plus®. Slice cucumber and onion with

Simple Slicer

Combine strawberries, cucumber, onion, carrot and spinach in

Mixing Bowl

2. For sauce, combine blackberry sauce, juice and 1 tbsp (15 mL) of the oil in

mL) Prep Bowl

3. Slice pork lengthwise in half on

into 1/4-in. (6-mm) pieces. Sprinkle pork with salt and black pepper. Heat remaining 1

tbsp (15 mL) oil in

shimmering. Add pork to Skillet; cook 2–3 minutes per side or until golden brown. Stir in

1/2 cup (125 mL) of the sauce; cook 1–2 minutes or until sauce is hot, stirring constantly.

4. To serve, divide salad among serving plates; top with pork. Drizzle with remaining sauce

and sprinkle with almonds.

on #2 setting. Cut carrot into julienne strips using Julienne Peeler.Stainless (6-qt./6-L); set aside.(2-cup/500-; whisk until well blended.Large Grooved Cutting Board; cut each half crosswise(12-in./30-cm) Skillet over medium-high heat 1–3 minutes or until

Yield:

6 servings

Nutrients per serving:

Sodium 410 mg, Carbohydrate 21 g, Fiber 4 g, Protein 26 g

Calories 260, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 75 mg,

Cook’s Tips:

skin, keeping the blade angled away from the meat as you cut along the entire length of the silver

skin.

To toast almonds, place almonds in

minutes or until toasted, stirring every 30 seconds.

To trim pork tenderloin, insert the blade of Boning Knife underneath the silverSmall Micro- Cooker®. Microwave, uncovered, on HIGH 1–2

© 2012 The Pampered Chef used under license.

www.pamperedchef.com

Ingredients:

Salad

2 cups (500 mL) fresh

strawberries, hulled

1/2 medium cucumber

1/2 medium red onion

1 medium carrot, peeled

6 cups (1.5 L) loosely packed

fresh baby spinach leaves

Sauce & Pork

3/4 cup (175 mL)

Balsamic Sauce

Blackberry

1/4 cup (50 mL) apple juice

2 tbsp (30 mL) canola oil,

divided

1 1/2 lbs (700 g) pork tenderloin,

trimmed (see Cook's Tip)

1/2 tsp (2 mL)

coarsely ground black pepper

1/4 cup (50 mL) sliced almonds,

toasted (see Cook's Tip)each salt and