Pork Tenderloin Salad with Raspberry Maple Dressing


2 pork tenderloins (each 12 to 16 oz/350 to 500 g)

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) freshly ground pepper

1 tbsp (15 mL) olive oil

4 cups (1 L) arugula

4 cups (1 L) chopped radicchio

1 cup (250 mL) raspberries

1/3 cup (75 mL) toasted chopped walnuts


Raspberry Maple Dressing:


1/3 cup (75 mL) apple cider vinegar

2 tbsp (30 mL) olive oil

1 tbsp (15 mL) maple syrup

1 tbsp (15 mL) grainy or Dijon mustard

2 cloves garlic, minced

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) freshly ground pepper

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  1. Raspberry Maple Dressing: Whisk jam, vinegar, oil, maple syrup, mustard, garlic, salt and pepper until combined; divide in half.
  2. Preheat oven to 425°F (220°C). Pat pork dry with paper towel; season with salt and pepper. In large nonstick skillet, heat oil over medium-high heat; sear pork for 4 to 6 minutes or until browned all over. Brush pork evenly with half of the dressing. Place on parchment paper–lined baking sheet; bake for 15 to 18 minutes or until instant-read thermometer registers 155°F (70°C) when inserted into the thickest portion of the meat. Let stand for 10 minutes.

Slice pork; set aside. In large bowl, toss arugula and radicchio with remaining dressing until coated. Transfer to serving dish; top with pork tenderloin slices, raspberries and walnuts.


Tips and Hints:

  1. Use any of your favourite berry D.SMITH® PURE JAMS in the dressing.
  2. For restaurant flair, add 1/3 cup (75 mL) torn basil leaves to the salad greens.
  3. Time-Saver Tip: Replace pork tenderloin with cooked pork, beef or
  4. Cover and refrigerate any remaining dressing for up to 5 days.
  5. Replace walnuts with toasted almonds or pecans if desired.