Thin slices of grilled pork tenderloin are combined with baby spinach and drizzled with a fruity dressing, fresh berries, and homemade pickled red onions in this satisfying pork salad recipe.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine red onion and vinegar in a small bowl. Cover and let stand at room temperature 1 hour or chill up to 24 hours, stirring occasionally.

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  • Trim fat from pork. Sprinkle the pork with 1/2 teaspoon of the salt and the pepper. For a charcoal grill, arrange hot coals around a drip pan. Test for medium-hot heat above the drip pan. Place the pork on grill rack over the drip pan. Cover and grill 25 to 30 minutes or until a thermometer inserted into the center of the pork registers 145 degrees F. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Place meat on grill rack over burner that is off. Grill as directed.) Transfer the pork to a cutting board. Cover with foil; let stand 3 minutes.

  • Meanwhile, place 1/2 cup of the blackberries and 1/2 cup of the raspberries in a blender or food processor. Cover and blend or process until smooth. Press the pureed berries through a fine-mesh sieve; discard seeds. Stir together the strained berries, basil, oil, and the remaining 1/8 teaspoon salt in a small bowl. Set aside.

  • To serve, divide spinach among six serving plates. Using a fork, remove the onion from the vinegar, allowing the excess vinegar to drip off; reserve the vinegar. Arrange the onion on the spinach on plates; top with celery. Thinly slice the pork crosswise; place on top of salads.

  • For dressing, stir the reserved vinegar into the pureed berry mixture. Drizzle dressing over the salads. Top the salads with the remaining fresh berries and the goat cheese.

Tips

Tip: If desired, substitute 3 cups fresh boysenberries for the blackberries and raspberries. Puree 1 cup of the boysenberries until smooth; press through a sieve and discard seeds. Top salads with the remaining 2 cups berries.

Nutrition Facts

282 calories; protein 30g 60% DV; carbohydrates 11g 4% DV; exchange other carbs 0.5; dietary fiber 5g 20% DV; sugars 6g; fat 13g 20% DV; saturated fat 5g 25% DV; cholesterol 88mg 29% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 431mg 17% DV; thiamin -1mg -100% DV.