Pork Tenderloin Salad with California Raisin Relish

Submitted by: Nancy Oakes

Peppery raisin and apple relish with prosciutto wrapped pork tenderloin on a bed of arugula.




    • 1/2 cup California raisins
    • 1/4 cup finely diced fresh fennel
    • 1/4 cup finely diced apple
    • 1/4 cup finely diced celery
    • 2 tablespoons pine nuts, toasted
    • 1/2 jalapeno, seeded and finely diced
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon aged balsamic vinegar
    • Sea salt and freshly ground black pepper; to taste


    • 2 tablespoons rice wine vinegar
    • 1 tablespoon aged balsamic vinegar
    • 2 tablespoons extra virgin olive oil
    • Sea salt and freshly ground black pepper; to taste


    • 4 thin slices prosciutto
    • 1 teaspoon fresh thyme leaves
    • 1 teaspoon sage leaves, thinly sliced
    • 20 ounce pork tenderloin, cut into 4 portions
    • Sea salt and freshly ground black pepper
    • 2 tablespoons olive oil
    • 4 cups arugula, washed and spun dry



    Combine all ingredients in medium-sized bowl; toss to mix well and set aside.


    Measure ingredients into large bowl, whisk together and set aside.


    Spread prosciutto slices flat on work surface; sprinkle with thyme and sage. Use to wrap each portion of pork, separately. Season liberally with salt and pepper. Heat large heavy skillet over medium-high heat until hot. Add 2 tablespoons oil and cook wrapped pork pieces, turning once, until meat is caramel brown, about 4 minutes per side.

    To Serve, toss arugula with vinaigrette in large bowl. Adjust seasonings. Divide and arrange on 4 individual salad plates. Slice tenderloin and arrange on top. Spoon relish over all and serve.

    Nutrition Facts Per Serving

    Calories 470 (50% from fat); Total Fat 26g (sat 5g, mono 17g, poly 3g, trans 0g ); Cholesterol 105mg; Protein 38g; Carbohydrate 20g; (Dietary Fiber 2g; Sugars 16g; ); Iron 4mg; Sodium 520mg; Calcium 64mg; Potassium 938mg

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