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RecipesPrintE-mail

Blackberry Balsamic Pork Stir-Fry Salad



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) Blackberry Balsamic Sauce
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) each salt and coarsely ground black pepper
1/4   cup (50 mL) sliced almonds, toasted (see Cook's Tip)
Directions:
  1. For salad, slice strawberries with Egg Slicer Plus®. Slice cucumber and onion with Simple Slicer on #2 setting. Cut carrot into julienne strips using Julienne Peeler. Combine strawberries, cucumber, onion, carrot and spinach in Stainless (6-qt./6-L) Mixing Bowl; set aside.
  2. For sauce, combine blackberry sauce, juice and 1 tbsp (15 mL) of the oil in (2-cup/500-mL) Prep Bowl; whisk until well blended.
  3. Slice pork lengthwise in half on Large Grooved Cutting Board; cut each half crosswise into 1/4-in. (6-mm) pieces. Sprinkle pork with salt and black pepper. Heat remaining 1 tbsp (15 mL) oil in (12-in./30-cm) Skillet over medium-high heat 13 minutes or until shimmering. Add pork to Skillet; cook 23 minutes per side or until golden brown. Stir in 1/2 cup (125 mL) of the sauce; cook 12 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.

Yield: 6 servings

Nutrients per serving: Calories 260, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 75 mg, Sodium 410 mg, Carbohydrate 21 g, Fiber 4 g, Protein 26 g

Cook's Tips: To trim pork tenderloin, insert the blade of Boning Knife underneath the silver 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 Small Micro- Cooker®. Microwave, uncovered, on HIGH 12 minutes or until toasted, stirring every 30 seconds.