Pork loin salad w/ blackberry and basil sauce

Pork Loin Salad W/ Blackberry And Basil Sauce

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sherry monfils


A filling summertime salad w/ a wonderful berry sauce. Very elegant!!


☆☆☆☆☆ 0 votes

20 Min
30 Min


  • 1/2
    red onion, cut into very thin wedges
  • 1/3 c
    red wine vinegar
  • 2
    12 oz porkloins, trimmed of any fat
  • 1/2 tsp
    salt and pepper
  • 3 c
    black berries
  • 9 c
    baby spinach
  • 1/4 c
    snipped basil leaves
  • 2 Tbsp
    olive oil
  • 1/2 c
    celery, thinly sliced
  • 4 oz
    crumbled goat cheese.

How to Make Pork loin salad w/ blackberry and basil sauce


  1. In small bowl, combine red onion and vinegar, let sit. Season porkloins w/ salt and vinegar. Heat grill for medium heat. Grill pork 30 mins, turning over once.
  2. In blender, blend berries until smooth. In bowl, stir together berries, basil, oil and 1/8 tsp salt.
  3. Divide spinach among 6 plates. remove onions from vinegar. Arrange onions on spinach, top w/ celery. Stir reserved vinegar into berry mix. Slice pork into meddalions, place over onion and celery. Drizzle berry mix over salad. Top salad w/ any remaining berries and goat cheese.

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About Pork loin salad w/ blackberry and basil sauce

Course/Dish: Beef Salads
Main Ingredient: Pork
Regional Style: American
Dietary Needs: Low Fat Low Carb
Other Tag: Healthy

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