Add warm honey-glazed pork to a cool spinach salad with apples and dried cranberries to create a unique combination that is totally tantalizing.
What You Need
Original recipe yields 4 servings
1/2 cup KRAFT Balsamic Vinaigrette Dressing
2 Tbsp. honey
1 tsp. dried rosemary leaves, crushed
1 pork tenderloin (1 lb.)
3 apple s (1 lb.), peeled, chopped
1 pkg. (10 oz.) fresh spinach leaves
1/2 cup dried cranberries
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Let's Make It
Heat oven to 425ºF.
Mix dressing, honey and rosemary in medium microwavable bowl; brush 1 Tbsp. onto meat in shallow pan. Set remaining dressing mixture aside.
Bake meat 20 to 25 min. or until done (160°F).
Add apples to remaining dressing mixture; toss to coat. Microwave on HIGH 1 min. or just until warmed. Toss with spinach in large bowl. Slice meat. Add to salad; toss lightly. Top with cranberries.
Meat can be cooked ahead of time. Slice, then refrigerate until ready to use. Reheat in microwave just until warmed before using as directed.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.