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Salad with Maple Pork and Brie Dressing

  • 4servings
  • 20minutes

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Source: www.foodnetwork.caReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, E
MineralsCopper, Fluorine, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons (30 ml) maple syrup

  2. 1 tablespoon (15 ml) canola oil

  3. 1/4 cup (60 ml) cranberry juice

  4. 1 French shallot, chopped

  5. 1 Freshly ground pepper

  6. 1 pound (450 g) pork tenderloin

  7. 4 cups (1 L) lettuce, washed and shredded

  8. 2 cups (500 ml) green or red cabbage, thinly sliced

  9. 1 cup (250 ml) sprouts, your choice (snow pea, corn, etc.)

  10. 1/4 cup (250 ml) beets, grated

  11. 1/4 cup (60 ml) dried cranberries

  12. 1/4 cup (60 ml) white wine

  13. 1/4 cup (60 ml) chicken broth

  14. 5 ounces (150 g) Canadian Brie, rind removed

Instructions Jump to Ingredients ↑

  1. In a container, mix maple syrup, canola oil, cranberry juice, shallot and pepper.

  2. Marinate pork in mixture at least 30 minutes or all day.

  3. Drain marinade and pour into a saucepan.

  4. Brown pork in a skillet over medium heat and continue cooking in oven at 375oF (190oC) for 12–15 minutes.

  5. Let rest 5 minutes before slicing.

  6. Meanwhile, arrange lettuce, cabbage, sprouts, beets and dried cranberries on plates.

  7. Boil marinade with white wine and chicken broth at least 5 minutes to reduce by half. Remove from heat.

  8. Add Brie to melt it.

  9. Top salad with pork and dressing, and serve at once.

  10. Cheese alternatives: Canadian Gouda, Swiss cheese, Cream cheese.

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